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Monk Fish

10K views 11 replies 11 participants last post by  greenawalt87 
#1 ·
I used to make it years ago, but then it became unavailable for whatever reason. Well, we've got a new store in town and the will order it in for me. Now my question is, how do I cook it? Like I said, it's been quite some time that I made it but I remember it to be tasty, lobster-like, hence the name "poor-man's lobster". I read somewhere to place it in gently simmering milk??
AB
 
#2 ·
One of the beautiful attributes about monk fish (Lotte) is it can be prepared under all cooking mediums, grill, sauté,broil, poach, steam, roast etc.The lactic acid in the milk you mentioned may make the proteins separate, and make the fish mealy.
 
#5 ·
Heinz Beck does a Monkfish in a Light Caponata that looks and sounds incredible. In fact, it would probably work with other fish as well.

You can find the recipe in the book "Beck."

I've never had monkfish. Can anyone describe its taste and texture?
 
#6 ·
Here in the UK, monkfish is now becoming considered as an unsustainable resource, probably due to the enthusiasm of our french bretheren for their "lotte"! To my mind, the name "poor mans lobster" adequately describes the flavour and texture of the fish, although it could never be confused with the real thing.
What would you use as a substitute for monkfish? I am stumped!
 
#9 ·
I did a recipe that involved using monkfish chunks lightly seasoned (oil, KSP) with a thyme sprig in the middle then wrapped in fat netting.

We roasted that in the oven until done with a barley and puffed rice risotto and a mango chutney.

The plating was interesting because the risotto was put in a fried plantain "tube". It was actually very tasty.
 
#10 ·
Thanks all, for you ideas!
TerriH, I've saved the site you sent for future reference.
For today, I've decided on bacon wrapped monkfish, roasted with tomatoes and garlic.
Blade, can you explain to me the fried plantain "tube"?
 
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