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
00:33and 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.
01:35So for the aioli we've got three egg yolks here. I'm going to grate one clove of garlic,
01:40we've also got some Dijon mustard, white wine vinegar and a touch of anchovy sauce for a bit
01:45of extra zing. So pop the mustard in. A dash of white wine vinegar. Then we're going to whisk
02:01it to emulsify and add the oil. I generally tend to use a mix of slightly less intense
02:06olive oil, more like a pomace oil, and just finish it with a little olive oil otherwise
02:10it can be a little bit bitter. If you're not a fan of making mayonnaise or aioli by hand you
02:14can use a stick blender and it works really well and a bit quicker. Once the eggs have
02:18gone a little bit pale and aerated we're going to add the oil really slowly to start with.
02:22Once it's starting to thicken you can add the oil a little bit quicker as well because it's
02:25already got the first emulsification has occurred.
02:34That's all of the pomace oil. We're just going to finish with a touch of olive oil to add a
02:37bit more richness.
02:44And 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
03:00for 10 minutes. We've just rinsed it off and patted it dry. Now we're about to start cooking. So a
03:06really hot pan,
03:06nice foaming butter before we put the monkfish in.
03:19So start it off on a high heat and then when it starts to colour just turn it down a
03:23little 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.
03:29So when you've got a nice golden colour on the bottom of the monkfish, turn it over and cook the
03:36other side.
03:36And we're going to baste the coloured side as 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
03:45oven,
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,
03:57pop it down right beside the bone for a couple of seconds, pull it out and if it's hot enough
04:03to touch,
04:04it's ready to go. I like to turn my monkfish on the bone because I feel it gives it a
04:08lot more flavour.
04:10But if you don't want it that way, just take it off.
04:15Just going to pop that on the plate. Just going to heat up some of the blanched asparagus I prepared
04:22earlier
04:23in that delicious monkfish butter.
04:32Pop that on the plate.
04:39And then a really large dollop of the anchovy aioli.
04:49And there we have it, the monkfish with asparagus and anchovy aioli.
04:53We'll see you next time.
04:55Bye.
04:55Bye.
04:56Bye.
05:00Bye.
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