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.

00:36So to cut through the bone you'll need a serrated knife. If you put the bone at the top of the

00:44fish it's much easier to cut through as well.

00:50Next we're going to salt the fish in rock salt for 10 minutes. This is going to serve

01:02a dual purpose by removing some of the moisture, because monkfish can be quite a wet fish, but

01:07also season it right the way through. Pop the monkfish in and pack it again with rock salt

01:16on top. Make sure you use this timer, 10 minutes maximum.

01:21So pop it in the fridge, 10 minutes later we can rinse it off.

01:35For the aioli we've got 3 egg yolks here. I'm going to grate 1 clove of garlic, we've also

01:40got some Dijon mustard, white wine vinegar and a touch of anchovy sauce for a bit of extra

01:46zing.

01:47So pop the mustard in, a dash of white wine vinegar, then we're going to whisk it to emulsify

02:02and add the oil. I generally tend to use a mix of slightly less intense olive oil, more

02:07like a pumice oil and just finish it with a little olive oil otherwise it can be a little

02:11bit bitter.

02:12If you're not a fan of making mayonnaise or aioli by hand you can use a stick blender and

02:15it 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

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

02:24as well because it's already got the first emulsification has occurred.

02:30That's all of the pumice oil, we're just going to finish with a touch of olive oil to add a

02:37bit more richness.

02:45And the anchovy sauce.

02:48Because the anchovy is quite salty I 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

03:00for 10 minutes, we've just rinsed it off and patted it dry and now we're about to start

03:05cooking. So a really hot pan, nice foaming butter before we put the monkfish in.

03:10So start it off on a high heat and then when it starts to colour just turn it down a little

03:23bit and if you need to cool it down even further just add a touch more butter which will bring

03:26the temperature right down. So when you've got a nice golden colour on the bottom of the

03:31monkfish, turn it over and cook the other side and we're going to baste the coloured side

03:38as well to get even more golden colour on it.

03:41So that's been in the pan both sides for about 6-8 minutes, we're going to pop it in the oven,

03:46really hot oven about 200 degrees for about 3-4 minutes until it's cooked all the way through.

03:51So the monkfish has been in for another 3 minutes. To check and see if it's done, take a metal

03:56skewer, pop it down right beside the bone for a couple of seconds, pull it out and if it's

04:03hot enough to touch, it's ready to go. I like to turn my monkfish on the bone because

04:08I feel it gives it a lot more flavour but if you don't want it that way, just take it

04:13off. I'm just going to pop that on the plate. I'm just going to heat up some of the blanched

04:21asparagus I prepared earlier in that delicious monkfish butter. Pop that on the plate.

04:34And then a really large dollop of the anchovy aioli. And there we have it, the monkfish with

04:51asparagus and anchovy aioli.

How To Cook Monkfish | Recipe

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