Got a nice piece of fresh monkfish tail yesterday.

Just cleaned it and sliced in small portions:

Question:

How would you like to prepare/cook it???

Your suggestions please!

Thanks,

Gerd

Got a nice piece of fresh monkfish tail yesterday.

Just cleaned it and sliced in small portions:

Question:

How would you like to prepare/cook it???

Your suggestions please!

Thanks,

Gerd

Monkfish filets are very popular and expensive in Paris, the taste and texture mimic lobster and most recipies for it are applicable. Personally I prefer to lightly saute meunier but for more elegance it can you can use sauce "Cardinal".

Got a nice piece of fresh monkfish tail yesterday.

Just cleaned it and sliced in small portions:

Question:

How would you like to prepare/cook it???

Your suggestions please!

Thanks,

Gerd

I love it, where did you buy it?

Price per kilo?

Thai name/

[email protected]

Imported from NZ, 300Baht/kg.

Gerd

Just made the fillets quite simple:

Fried in breadcrumbs, a creamy dill sauce and some boiled potatoes:

...and the wife did like it .

Gerd

try braised on the bone, tomato, olive,lemon zest, white wine, herbs lil bit of chilli... delicious

is nice as a yellow Thai fish curry with clams in the shell, cherry toms, bok choy and steamed rice

Thaigerd, which company are using to souce your imported fish such as this?

Edited July 6, 200917 yr by bluemoon

Fried. Not definitely not in my condo's kitchen. My bf will kill me.

I'd say steam it with a sauce prepared on the side...monkfish is loose fleshed and don't stand up to heavy handling...

get it nice and flakey so you can see the little rivulets of meneuire coursing onto the plate...

Edited July 7, 200917 yr by tutsiwarrior