Bone on baby Yes ! Last night 09-04-19 I had a Zuppa di Mare In Pascara IT and In it was a whole 6” monkfish jaw to tail and it was The BEST Fish I ever ate in my life.... ps I am a fisherman living in So Florida US so I know fish! I have just watched eight monkfish videos on UA-cam and yours is the best, thank you !! ✌️❤️😁
Thank you Chantelle. I've repeated this numerous times and it's perfect. It's hard to find the monk fish with the bone. I usually find the tail, remove membrane and follow your steps. And yes a hand blender helps with the aioli Thank you.
I impulsively bought a single, lonely piece of monkfish from my locally owned butcher/fishmonger having never eaten nor prepared monkfish. I now think a customer ordered a monkfish and only wanted the choice pieces and left behind the tail which is what I purchased. St. Clare's is the best in my area but my area is Indiana. This fish is very gray and I could not remove the membrane easily. I cooked at it as best as I could thanks to your tutorial and I can taste why it's called Poor Man's Lobster. While I'd eat it again if you prepared it, I don't think I would attempt to make it again. But thank you for your help.
I really dislike leaving bad reviews but this one deserves it. Followed her directions and the monkfish was horribly over salty. Maybe her rock salt crystals were large enough to avoid this problem but she should’ve stressed it’s importance if that’s the case.
Sounds and looks great! when you salted it I recalled a recipe in saw in a cooking book: the Bass in salt crust, baked in an oven. Have you ever tried that, chef?
Probably as they would not completely absorb but provide good coverage over the fish, i doubt it has to do with the type of salt and more to do with the size of the granules and how well they suit the method.
A) get rid of moisture B) season the fish all the way through She says it around 1:00. To further elaborate, color means flavor. But when there's more moisture, it's harder to develop color.
Im so cinfused ....all these people in the coments seem to enjoy pointing out your faults and technique but arent putting out any videos of thier own on how to do it. If they are so passionate about the way monkfish is prepared theyd make an informed video or at the very least tell you what to change and not just give non helpful critisism.
Love the recipe for its simplicity and flavours but for me this fish is overcooked. In the pan for 6-8 minutes both sides, then oven 4 minutes... that is almost 20 minutes of cooking time for the fish. I pan fry 1 min each side, 5 min oven, and then the finish in butter for max 2 min, my cooking time is 50% and sometimes i still get the fish to chewy and overcooked.
We tend to see the monkfish a bit on the lighter shade. Is all that we are calling colour on its own/some other ingredients as it looks(hate to be rude/direct) very much like the butter is burnt!
I'm sorry, but "If it's hot enough to touch" (4:03)? what does that even mean? also, why would you have all of that fish and only cook up a single serving? Also, is there another term for anchovy sauce (is this a British term)? Are you referring to fish sauce? I'd love to try this but some of it doesn't really make sense.
It means, if the skewer feels hot on your skin, the fish is cooked. Fish needs to be 55/59°c, body temp is 37°c, so if it's hot on ur skin, it's cooked.
Monkfish is awful. No matter how you cook it. Save your pennies. Buy lobster, shrimp, or crab. If you eat Monkfish It'll take 2 or 3 days till your stomach recovers😢
Over cooked... Monk fish is best medium rare especially if it’s fresh caught. Light sear only with white wine & butter. The oven over cooked it by far.
Bone on baby Yes ! Last night 09-04-19 I had a Zuppa di Mare In Pascara IT and In it was a whole 6” monkfish jaw to tail and
it was The BEST Fish I ever ate in my life.... ps I am a fisherman living in So Florida US so I know fish!
I have just watched eight monkfish videos on UA-cam and yours is the best, thank you !!
✌️❤️😁
Thank you Chantelle. I've repeated this numerous times and it's perfect. It's hard to find the monk fish with the bone. I usually find the tail, remove membrane and follow your steps. And yes a hand blender helps with the aioli
Thank you.
I impulsively bought a single, lonely piece of monkfish from my locally owned butcher/fishmonger having never eaten nor prepared monkfish. I now think a customer ordered a monkfish and only wanted the choice pieces and left behind the tail which is what I purchased. St. Clare's is the best in my area but my area is Indiana. This fish is very gray and I could not remove the membrane easily. I cooked at it as best as I could thanks to your tutorial and I can taste why it's called Poor Man's Lobster. While I'd eat it again if you prepared it, I don't think I would attempt to make it again. But thank you for your help.
That's delicious looking. Thank you
What brand of fry pan are you using?
I really dislike leaving bad reviews but this one deserves it. Followed her directions and the monkfish was horribly over salty. Maybe her rock salt crystals were large enough to avoid this problem but she should’ve stressed it’s importance if that’s the case.
Lemme guess, you used course salt not rock salt.
Sounds and looks great! when you salted it I recalled a recipe in saw in a cooking book: the Bass in salt crust, baked in an oven. Have you ever tried that, chef?
Make sure you rinse the fish well after the salt bath
Hi, why did you use rock salt? Just curious
Probably as they would not completely absorb but provide good coverage over the fish, i doubt it has to do with the type of salt and more to do with the size of the granules and how well they suit the method.
A) get rid of moisture
B) season the fish all the way through
She says it around 1:00.
To further elaborate, color means flavor. But when there's more moisture, it's harder to develop color.
Does it really taste like lobster?
Im so cinfused ....all these people in the coments seem to enjoy pointing out your faults and technique but arent putting out any videos of thier own on how to do it. If they are so passionate about the way monkfish is prepared theyd make an informed video or at the very least tell you what to change and not just give non helpful critisism.
Love the recipe for its simplicity and flavours but for me this fish is overcooked. In the pan for 6-8 minutes both sides, then oven 4 minutes... that is almost 20 minutes of cooking time for the fish. I pan fry 1 min each side, 5 min oven, and then the finish in butter for max 2 min, my cooking time is 50% and sometimes i still get the fish to chewy and overcooked.
Ok.... so this is how it should look.... I like to know how badly I do before hand :-)
😂😂😂
We tend to see the monkfish a bit on the lighter shade. Is all that we are calling colour on its own/some other ingredients as it looks(hate to be rude/direct) very much like the butter is burnt!
But burnt butter goes with a lot of fish dishes . I have done it many times in fine dining restaurants
I'm sorry, but "If it's hot enough to touch" (4:03)? what does that even mean? also, why would you have all of that fish and only cook up a single serving? Also, is there another term for anchovy sauce (is this a British term)? Are you referring to fish sauce? I'd love to try this but some of it doesn't really make sense.
It means, if the skewer feels hot on your skin, the fish is cooked. Fish needs to be 55/59°c, body temp is 37°c, so if it's hot on ur skin, it's cooked.
Great recipe. But WTF is pumice (sp?) oil?!
It’s a cheaper alternative to olive oil , you can always google the name for definition instead of advertising your fine upbringing. 😊👍🏿
All i oli and proceeds to put egg in 😂😂😂 All i oli means garlic and oil. What you are making is mayonaisse.
You burnt the butter. This will result in a burnt carbonated taster there is a great difference between browned butter and burnt
There are some real prats commenting on your excellent cooking. Ignore the trolls.
That's double trouble
I paid £60 for some monkfish. It was tasteless and had the consistency of rubber. I couldn't eat it. Why is it so expensive?
Lol... "salting has a dual purpose": remove moisture and season.... Rinse off the salt (again adding back moisture)
You can just pat it dry, it doesn't instantaneously absorb water like a dry sponge
Never rinse fish in fresh water
you have to have 62 cooking
your butter burned as well
how did she get all these views? With burnt butter to boot
Gee it looks very over cooked to me and I am sure super salty...yes?
For tin minutes
Monkfish is awful. No matter how you cook it. Save your pennies. Buy lobster, shrimp, or crab. If you eat Monkfish It'll take 2 or 3 days till your stomach recovers😢
your fish burned chef
Over cooked...
Monk fish is best medium rare especially if it’s fresh caught. Light sear only with white wine & butter. The oven over cooked it by far.
What a BORING way to cook monkfish
I am shocked at the amount of salt that she added.. that just look a lot of salt to me. Did she scrape it off before cooking?
Did you watch the damn video? Why would you comment if you didn’t even watch the video? How can you have any pudding when you DONT EATCHYOUR MEAT
Never rinse fish in fresh water
Negative.
whats your purpose of putting salt and rinse again don't do double job chef
OVER COOKED .