Poached Monkfish
By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your meaty monkfish tail meat in a few easy steps.
This is a wonderfully simple and dare I say it, foolproof, way of cooking monkfish.
Enjoy this quick way of cooking monkfish, which is ideal for cooking monkfish to serve with a sauce.
Serves 4
Ingredients
800g monkfish tail fillet (trimmed of grey membrane) and cut in to 2cm thick slices
- Sea Salt
Method
Bring a large saucepan of salted water to the boil.
Add the monkfish to the water and simmer for four or five minutes, until the fish is completely white throughout.
Remove from the water using a slotted spoon and drain well. Serve hot, with a sauce.
These smaller pieces of monkfish are sometimes called collops.
About Your Monkfish
Monkfish is a highly favoured firm, meaty-textured fish, with a beautiful bright white colour to the flesh.
The monkfish itself is not much of a looker, but it tastes wonderful. Its anatomy is different from most of the fish we enjoy, and its tail and cheeks are the parts we eat. Allow approximately 175-200g per main course portion.
The monkfish tail can be cooked as a whole fillet and sliced when cooked, or cut into individual portions before cooking.
It also works very nicely cut into generous chunks and added to fish stews or curries. Just make sure it’s added in to the sauce and lightly simmered for 6-8 minutes until cooked, before serving.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.
