thaigerd Posted July 5, 2009 Share Posted July 5, 2009 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 Link to comment Share on other sites More sharing options...
phomsanuk Posted July 5, 2009 Share Posted July 5, 2009 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". Link to comment Share on other sites More sharing options...
phomsanuk Posted July 5, 2009 Share Posted July 5, 2009 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 Link to comment Share on other sites More sharing options...
phomsanuk Posted July 5, 2009 Share Posted July 5, 2009 I love it, where did you buy it? Price per kilo? Thai name/ [email protected] Link to comment Share on other sites More sharing options...
thaigerd Posted July 5, 2009 Author Share Posted July 5, 2009 Imported from NZ, 300Baht/kg. Gerd Link to comment Share on other sites More sharing options...
thaigerd Posted July 5, 2009 Author Share Posted July 5, 2009 Just made the fillets quite simple: Fried in breadcrumbs, a creamy dill sauce and some boiled potatoes: ...and the wife did like it . Gerd Link to comment Share on other sites More sharing options...
tb86 Posted July 6, 2009 Share Posted July 6, 2009 try braised on the bone, tomato, olive,lemon zest, white wine, herbs lil bit of chilli... delicious Link to comment Share on other sites More sharing options...
Ossies Posted July 6, 2009 Share Posted July 6, 2009 (edited) 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, 2009 by bluemoon Link to comment Share on other sites More sharing options...
DaleBlue Posted July 6, 2009 Share Posted July 6, 2009 Fried. Not definitely not in my condo's kitchen. My bf will kill me. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted July 7, 2009 Share Posted July 7, 2009 (edited) 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, 2009 by tutsiwarrior Link to comment Share on other sites More sharing options...
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