For many chefs and home cooks, the unusual, almost ‘meaty’ flesh of monkfish is one of its most attractive features. However, if not cooked very carefully, this firm flesh can become rubbery and tough. You can avoid this by cooking monkfish sous vide. The low temperature used in this method ensures that the meat stays moist and tender.
- Preheat the water bath to a temperature of 48⁰C.
- Fillet the monkfish. If you prefer, you can get your fishmonger to do this for you.
- Sprinkle each fillet with a little seasoning and then seal inside a vacuum bag (1 fillet per bag) with a small amount of oil.
- Place the vacuum bags in the water bath and cook for 18-20 minutes. The thicker the fillet, the longer it will take to cook.
- Remove the fillets from the bags and pat dry using kitchen paper. They are now ready to serve.
Try adding different herbs, spices and seasonings to the vacuum bags to flavour the fish. Curry spices would work particularly well, as would ginger, garlic or peppercorns. Don’t be afraid to be bold: monkfish is not easily overpowered by strong flavours.
Chris Horridge’s Monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles is a showstopping fish dish perfect for an elegant dinner party. If you fancy something with a bit more heat, try Josh Eggleton’s Vindaloo-spiced monkfish with sweetcorn and beetroot.
Recipe courtesy of www.greatbritishchefs.com