Tried it for the first time tonight and fookin LOVE it!!! Anyone else tried it before?

 

Cheers,

 

Andy

I wanted it again tonight!! but Disasda were out of stock!!

Monkfish, Huss and Gilthead (Rock Salmon) are my favourite fish after crustations.

 

They all have good flavour and texture but don't over cook em. If you enjoyed the Monkfish andy then try the other 2 above.

 

How did you cook it. I usually caramelise some onion and garlic in a good drop of olive oil. Then remove from oil onto a side plate. Next fry about half a tea spoon of fennal seeds in the same oil and again remove to the side plate the onions and garlic is on. Then cube the monkfish and fry in the oil for about a minute a side. Then throw in a chopped chilli and the onions, garlic and fennel seeds. Add a knob of butter and tot of brandy and flambay. Then add half a cup of single cream and stir till hot then serve.

 

I have three othe favourite recipes for monk fish and a good few for Huss, gilthead, cod or any fish. I'm a real big fish fan. Most are much simpler than above but Monkfish lends itself well to the French OTT style. I eat fish most days and prefer it to meat.

http://www.bbc.co.uk/comedy/fastshow/characters/monkfish.shtml

Monkfish, Huss and Gilthead (Rock Salmon) are my favourite fish after crustations.

 

They all have good flavour and texture but don't over cook em. If you enjoyed the Monkfish andy then try the other 2 above.

 

How did you cook it. I usually caramelise some onion and garlic in a good drop of olive oil. Then remove from oil onto a side plate. Next fry about half a tea spoon of fennal seeds in the same oil and again remove to the side plate the onions and garlic is on. Then cube the monkfish and fry in the oil for about a minute a side. Then throw in a chopped chilli and the onions, garlic and fennel seeds. Add a knob of butter and tot of brandy and flambay. Then add half a cup of single cream and stir till hot then serve.

 

I have three othe favourite recipes for monk fish and a good few for Huss, gilthead, cod or any fish. I'm a real big fish fan. Most are much simpler than above but Monkfish lends itself well to the French OTT style. I eat fish most days and prefer it to meat.

 

Cheers Mark, well worth trying that :D Just dusted with seasoned flour then griddled :)

pan-fried monkfish and scallops.....top meal for my lady

cant believe you only just got monk up't north we soft southerners have had it down here for years :)

sadly its flipping expensive now...some years ago fishmongers used to just chuck / give it away as it was seen as poor mans food.. but some fine resturants got wind put it on the menu and hey what do you know its £17/kg...same goes for oysters once the food of the working class now.....champers anyone?

 

Cheeky git With most of the fishing ports being in the North we've had fish up here you southerners have never seen + Scarborough is the UK capital of the Scallop. Which I must add is my favourite of all sea food. Thought it is a crustation and not a fish. It's only some Northerners that are finding the delights of sea food now.:rofl::rofl:

Monkfish Works really well with salmon and peppers on the old scewers and bar bee'd.

 

I'm going home now to have seared large Scarborough scallops with guacamolli, salad, crispy smoked bacon chopped and spinkled over the top and a pesto and garlic olive oil dressing.

 

Yum

Cheeky git With most of the fishing ports being in the North we've had fish up here you southerners have never seen + Scarborough is the UK capital of the Scallop. Which I must add is my favourite of all sea food. Thought it is a crustation and not a fish. It's only some Northerners that are finding the delights of sea food now.:rofl::rofl:

 

Mark you havent lived till you've had rye bay scallops :tongue:

 

still gotta put a word in for the big green lipped mussels from NZ they are sommit else oh and conger eel steaks :D

Mark you havent lived till you've had rye bay scallops :tongue:

 

still gotta put a word in for the big green lipped mussels from NZ they are sommit else oh and conger eel steaks :D

 

 

The only crustations I am not kean on are Welks. I love Konger Eel and Green lip mussels. I'm a fishoholic.