Having watched a reality documentary about celebrities on a north-east trawler recently, I knew the effort and risks involved in bringing that monkfish
to my table.
Take the monkfish
from the fish and dab with kitchen cloth to remove any moisture.
INGREDIENTS (Serves 3-4) 100ml olive oil Grated zest and juice of 1 lemon 3-4 monkfish
tail fillets, each 150-200g, fully trimmed (remove membrane and sinew) 4 long sprigs of rosemary 150g cooking chorizo, cut into 1cm cubes 1 onion, finely chopped 1 garlic clove, finely chopped 500ml fish stock 250g pearl barley 100g frozen peas Salt and black pepper METHOD 1.
is a lifelong dream of chef George Halkides and his wife Jaana.
An alternative would be to make a stuffing for the monkfish
using the cranberries, pine nuts, onion, breadcrumbs, sausage meat, lemon zest and garlic.
Make sure the meat of the butterflied monkfish
is opened out and spread the remaining marinade over the fish.
Add the monkfish
medallions and cook for a further 10 minutes until the fish is cooked through but still juicy.
In this study, we apply the solution proposed by Sant'Ana (2013) to expand densities calculated from catch rate data, obtained by foreign trawlers to estimate the abundances of monkfish
, hake and codling stocks, of southeastern and southern Brazil in 2000-2002.
It's not just ribs and burgers, there are lobster rolls, scallop stirfries and monkfish
curries You name it, street food has embraced it.
From meaty chunks of monkfish
to tender slices of octopus and succulent rump steaks, I will now be stocking up my freezer from their new range.
INGREDIENTS 600g monkfish
fillet, trimmed of sinew and skin, cut into chunks 2tbsp coriander seeds 2 garlic cloves, peeled and finely chopped 2tbsp finely grated fresh ginger 3 lemongrass stalks, coarse outer layers removed, finely chopped 2tbsp sunflower oil 2tsp soy sauce 2tsp fish sauce Grated zest of 1 lime (use the juice for the sauce) Sea salt and freshly ground black pepper For the peanut sauce: A drizzle of sunflower oil 6 shallots or 2 banana shallots, peeled and finely chopped 4 garlic cloves, peeled and finely chopped 2 red chillies, deseeded and finely chopped 2tbsp brown sugar 1tbsp fish sauce 200ml coconut milk 160g unsalted peanuts, roasted and finely chopped Juice of 1 lime To serve: 1 lime, cut into quarters METHOD 1.
Current Reparando investors include funds such as Monkfish
Equity, Catagonia Capital, and Richmond View Ventures.
Dust the pieces of monkfish
in some semolina flour and then dip them in the batter.
My best discovery dish so far in Big Mama is the agujim or monkfish
, stewed with bean sprouts and gojuchang based sauce.