How to Cook Monkfish

Wondering how to cook monkfish in the best way? Good to Know Recipes asked chef Chantelle show them her favourite technique for serving this gorgeous fish. Chantelle has a simple approach to cooking, letting the quality of the ingredients really shine, and this monkfish recipe is no different. In this video she shows how to cook monkfish simply in butter.

View the full video here

INGREDIENTS

1 portion monkfish, on the bone

20g rock salt

25g unsalted butter

4 spears asparagus

For the aioli:

125g pasteurised egg yolks

1 clove garlic, microplaned

1 teaspoon dijon mustard

2 tablespoons white wine vinegar

350g pomace oil

80g extra virgin olive oil

2 anchovies

2 tablespoons anchovy sauce 

salt to taste

METHOD

For the aioli, using a stick blender, blend the yolks, garlic, mustard, vinegar & anchovies together until combined and pale. Slowly drizzle in the oils, little by little, whisking continuously until fully mixed. Finish with the anchovy sauce and adjust seasoning if necessary.

Preheat the oven to 180°C / Gas Mark 4 for the monkfish.

Cover the fish in the rock salt and leave for 10 minutes. Rinse off and pat dry.

Heat the butter in a heavy based frying pan until bubbling. Add the monkfish and cook slowly until golden brown. After 3-4 minutes, flip over and baste with the hot butter for another 3-4 minutes. Place in the oven for 3-5 minutes until cooked through.