How To Cook Monkfish | Recipe - video Dailymotion

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Here's how to cook monkfish by chef Chantelle Nicholson from Tredwell's Restaurant.

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00:00Hi, I'm Chantelle Nicholson, Chef Patron of Treadwells in London, and today I'm going to

00:04be showing you how to cook monkfish. So we've got a beautiful monkfish tail which we're going

00:08to be serving with an anchovy aioli and some fresh asparagus. So here we have a monkfish

00:17tail that's been skinned and the head's been removed. I'm going to just take off a little

00:20bit of the membrane that's remaining and then slice it into tranches. So you just want to

00:26remove this membrane that you can see here just with a sharp knife just under the skin

00:34and along. So to cut through the bone you'll need a serrated knife. If you put the bone at

00:43the top of the fish it's much easier to cut through as well. Next we're going to salt the

00:59fish in rock salt for 10 minutes. This is going to serve a dual purpose by removing some of

01:04the moisture, because monkfish can be quite a wet fish, but also season it right the way

01:08through. Pop the monkfish in and pack it again with rock salt on top. Make sure you set a timer,

01:1710 minutes maximum. So pop it in the fridge, 10 minutes later we can rinse it off. So for the aioli we've

01:36got three egg yolks here. I'm going to grate one clove of garlic, we've also got some Dijon mustard,

01:42white wine vinegar and a touch of anchovy sauce for a bit of extra zing. So pop the mustard in,

01:50dash of white wine vinegar. Then we're going to whisk it to emulsify and add the oil. I generally

02:04tend to use a mix of slightly less intense olive oil, more like a pumice oil and just finish it

02:09with a little olive oil, otherwise it can be a little bit bitter. If you're not a fan of making

02:12mayonnaise or aioli by hand, you can use a stick blender and it works really well and a bit quicker.

02:17Once the eggs have gone a little bit pale and aerated, we're going to add the oil really slowly

02:21to start with. Once it's starting to thicken, you can add the oil a little bit quicker as well,

02:25because it's already got the first emulsification has occurred. That's all of the pumice oil. We're just

02:35going to finish with a touch of olive oil to add a bit more richness. And the anchovy sauce.

02:52Because the anchovy is quite salty, I'd suggest you taste it before you add any extra seasoning,

02:56just to make sure it's not too overly salted. There we have our aioli. So the fish was salting for 10

03:01minutes. We've just rinsed it off and patted it dry. Now we're about to start cooking. So a really hot pan,

03:06nice foaming butter before we put the monkfish in.

03:19Start it off on a high heat and then when it starts to colour, just turn it down a little bit.

03:23If you need to cool it down even further, just add a touch more butter, which will bring the temperature

03:27right down. So when you've got a nice golden colour on the bottom of the monkfish, turn it over

03:35and cook the other side. And we're going to baste the coloured side as well to get even more golden

03:40colour on it. So that's been in the pan, both sides, for about six to eight minutes. We're going

03:44to pop it in the oven, really hot oven, about 200 degrees, for about three to four minutes until

03:49it's cooked all the way through. So the monkfish has been in for another three minutes. To check and see

03:54if it's done, take a metal skewer, pop it down right beside the bone for a couple of seconds.

04:02Pull it out and if it's hot enough to touch, it's ready to go. I like to turn my monkfish on the bone

04:07because I feel it gives it a lot more flavour, but if you don't want it that way, just take it off.

04:15I'm just going to pop that on the plate.

04:17I'm just going to heat up some of the blanched asparagus I prepared earlier in that delicious monkfish butter.

04:32Pop that on the plate.

04:33And then a really large dollop of the anchovy aioli.

04:49And there we have it, the monkfish with asparagus and anchovy aioli.

05:01So you were just going to go.

05:03So let's put this to the chock of the chock of the chock of the chock.

05:05And the big thing about this is how you thought.

05:07Now let's go.

05:11So I know the thing I have to.

05:12Now let's go.

05:13We are going to put a chock of the chock of the chock.

05:15If we play a chock of the chock of the chock of the chock,

05:19you saw that we're going to get started.

05:20We're going to lift it up.

05:21Then we're going to put it in front of your chock,

05:22and we're going to take the chock of the chock.

05:23And then you how do this?

05:25And we were going to do it.

How To Cook Monkfish | Recipe

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