Very nice dish indeed, simple, no messing with the fish,...it doesn't need any more attention. Growing up in Mumbles Swansea, monks wer always thrown back as their quality wasn't recognised at that time, but the French cerainly knew. Very large monks would wash up and at low tide, the smell of their rotting carcasses was just staggering,....boyhood memories.
Nice simple recipe. However, a great deal of the footage was of the chef and not the food! And I get it, monkfish is meaty. Did I hear meaty? One more time, its meaty!
Good to see Jack continuing in his father's footsteps. I think they are both great. Simple, unpretentious food, done well. Keep it going!
Thanks Dan! Great to hear you're enjoying the videos 😊
Love this recipe, so pure! Thank you.
Absolutely amazing, io Chen knife 😉
Delish! We will be having this at the weekend. X
I love monkfish 😊
I think this is going to be amazing
Very nice dish indeed, simple, no messing with the fish,...it doesn't need any more attention. Growing up in Mumbles Swansea, monks wer always thrown back as their quality wasn't recognised at that time, but the French cerainly knew. Very large monks would wash up and at low tide, the smell of their rotting carcasses was just staggering,....boyhood memories.
Fantastic video mate. I will definitely cook that. I know you have huge shoes to fill but I think you are doing it in spades. Excellent!
Is it safe to assume that these temperatures are in Celsius?
This is basically Rick's recipe from the Falmouth to Penclawdd episode of Rick Stein's Seafood Lovers guide.
"It eats very well".
Can’t believe only 16k subs
Yum Again 😀
Yum!
What was the sauce?
Balsamic vinegar and olive oil. Lemon butter sauce would go well with this dish as well.
What sauce
Balsamic vinegar with extra virgin olive oil.
I'll take Monkfish over a lobster any day.
Nice simple recipe. However, a great deal of the footage was of the chef and not the food! And I get it, monkfish is meaty. Did I hear meaty? One more time, its meaty!