Monkfish is an unusually meaty white fish that unless cooked very carefully can result in a rubbery texture. Cooking it sous vide eliminates this problem as the low cooking temperature results in a tender, perfectly cooked piece of fish every time.
1
Preheat the water bath to 48°C
2
Remove the monkfish fillets from the bone (or ask your fishmonger to do this for you)
3
Season the fillets and place into individual vacuum bags with a little olive oil
4
Seal the bags and place them in the preheated water bath for 18–20 minutes depending on the thickness of the fillet
5
Remove the fish from the bags and dry on kitchen towel before serving
Variations
Monkfish can stand up to strong flavours so be bold when adding ingredients to the bag during cooking. Spices work really well, especially curry flavours and ginger, garlic and peppercorns are all great to try.
Serving suggestion
Chris Horridge wraps Monkfish in parma ham and serves it with cockles and a lemon sabayon and Josh Eggleton heats things up with his Vindaloo-spiced monkfish with sweetcorn and beetroot.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
