Fabiennes Tomcaron Monkfish Food

MONKFISH "LOBSTER" ROLLS

Steps:

• Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool.
• Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve.
• Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips.
• Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.

TAGINE OF MONKFISH

Steps:

• Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
• Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
• Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
• Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
• Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
• Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
• Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
• Serve with fresh, warm, crusty bread.

FABIENNE'S "TOMCARON" MONKFISH

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, ginger, cumin, curry powder, cinnamon, basil, salt and black pepper. Stir in cooking wine. Reduce heat to low and simmer, covered, until flavors combine, about 10 minutes.
• Stir tomatoes and apple into the pot. Increase heat to medium-low. Cover and simmer, stirring frequently, until tomatoes soften and break down, about 30 minutes. Lower monkfish gently into the pot; spoon sauce over fish. Cook and stir over low heat until monkfish flakes easily with a fork, about 5 minutes.

FABIENNE'S "TOMCARON" MONKFISH

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, ginger, cumin, curry powder, cinnamon, basil, salt and black pepper. Stir in cooking wine. Reduce heat to low and simmer, covered, until flavors combine, about 10 minutes.
• Stir tomatoes and apple into the pot. Increase heat to medium-low. Cover and simmer, stirring frequently, until tomatoes soften and break down, about 30 minutes. Lower monkfish gently into the pot; spoon sauce over fish. Cook and stir over low heat until monkfish flakes easily with a fork, about 5 minutes.

MONKFISH IN LEMON BUTTER WINE SAUCE

Steps:

• Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
• Place Monkfish Fillets in pan & season with salt & pepper.
• Slice sticks of butter in 1/8" pieces & lay on top of fish.
• Sprinkle lemon & wine over fish.
• Sprinkle fish with parsley.
• Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.