21-09-2006, 12:37 PM
Howzit Cubbie
Monkfish tails... hmmm :thumbs:
At the moment we're serving them with braised chicory, fondant potatoes and a light cep foam in the restaurant.
Some questions:
Are they cleaned of all the wings, membrane etc?
Do they have the bone removed?
How big are they (preferably size and in grammes)?
Are they fresh or frozen?
Did you get offered the tails and the cheeks?
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Monkfish is also known as poor man's crayfish/ lobster
It's quite a meaty fish, with the cheeks being superb, compared to the tails.
You can trim the tails down and slice into escalopes for easier cooking.
They're versatile to cook with, have a subtle flavour and great texture.
You could thread them on a brochette/ skewer with some scallops and grill them on the BBQ or simply pan fry them/ bake them etc.
At the restaurant we season them, lightly dust in seasoned flour and seal them off in a medium-hot pan with some olive oil. Remove them and bake them for a couple of minutes and serve immediately.
Have you looked here for some ideas:
http://www.chef2chef.net
PS: What volume do you have?
Monkfish tails... hmmm :thumbs:
At the moment we're serving them with braised chicory, fondant potatoes and a light cep foam in the restaurant.
Some questions:
Are they cleaned of all the wings, membrane etc?
Do they have the bone removed?
How big are they (preferably size and in grammes)?
Are they fresh or frozen?
Did you get offered the tails and the cheeks?
---------------------------------------------------------------
Monkfish is also known as poor man's crayfish/ lobster
It's quite a meaty fish, with the cheeks being superb, compared to the tails.
You can trim the tails down and slice into escalopes for easier cooking.
They're versatile to cook with, have a subtle flavour and great texture.
You could thread them on a brochette/ skewer with some scallops and grill them on the BBQ or simply pan fry them/ bake them etc.
At the restaurant we season them, lightly dust in seasoned flour and seal them off in a medium-hot pan with some olive oil. Remove them and bake them for a couple of minutes and serve immediately.
Have you looked here for some ideas:
http://www.chef2chef.net
PS: What volume do you have?