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The Fish Society > "m" > Monkfish fillets

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Monkfish fillets

Long gone are the days when we in this country regarded monkfish as trash and exported it all to the delighted French. Your pack comprises one or two pieces of a skinned and boned tail from a large monkfish. Try monkfish braised with Mediterranean vegetables or white wine, saffron and cream.

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Recipe

Baked monkfish with truffle slices

Serves 2

About 300g of skinned monkfish fillet
One truffle – approx. 20g
30g unsalted butter
70ml chicken or fish stock
Olive oil
Salt and pepper

1 The plan with the truffle is to take some paper-thin slices from the middle to insert into the monkfish, and to use the remaining edges for the sauce. So slice your truffle (NB do not peel it – the skin is part of its glory) carefully until it’s too thin to slice any more. Then pick your 8-10 very best paper thin slices and put them aside. Chop remaining pieces as small as possible.

2 Soften your butter with a spoon or in microwave (avoid melting it) then blend in the truffle pieces.  IDEALLY, now transfer to ramekin, clingfilm then refrigerate for one hour.

3 Set oven to 200C. Divide your monkfish into two servings. Season with pepper only. Heat a little oil in a frying pan until very hot. Add the fish and sear on all sides. Each piece of monk should be in and out of the pan within two minutes. Drain on kitchen towel.

4 When cool enough, make 4-5 small incisions into each piece of fish. Insert truffle slices into these.  Push the fish muscle back together so the incisions are not gaping.

5 Place the fish on an oiled baking dish in the preheated oven for about 12 minutes.

6 Melt the truffle butter in a small pan. As it become runny, start blending in the stock, whisking all the time. Add it little by little until you have an attractive consistency.

7 Combine and serve.