@andrejcooksfish: COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 20 - Monkfish / Angler • BIN: Lophius piscatorius Fr: Lotte / baudroie GER: Seeteufel IT: Rospo / rana pescatrice ESP: Rape CRO-SRB: Grdobina JAP: Anko • Fish & crab: Fin + Bone London Fulham Griddle pan: @STAUB USA • Grilled monkfish with brown crab “Thermidor”. A budget friendly version of the classic lobster thermidor recipe. • Ingredients (for 2): Grilled fish: 1 x 400g monkfish fillet Thermidor sauce: 1 x 800g-1kg live brown crab 300g mushrooms 1 small chopped onion 2 garlic cloves 1 tbsp tomato paste 1 tbsp mustard 75ml cognac or brandy 75ml white wine 250ml fish or lobster stock 125ml double cream 50g Gruyère cheese Cayenne pepper • Recipe: 1. Prep and fillet the fish as shown in this reel. Cure with salt for about 20 minutes, rinse well and pat dry. 2. Crab: dispatch the crab and steam for about 15 minutes, transfer into a bowl with ice water, then pick and clean as shown in this video. 3. Sauce thermidor: cook off the mushrooms and reserve. Sweat the onion and garlic, then add tomato paste and mustard. Deglaze with cognac and wine, reduce by half, add fish stock and cook until sauce begins to thicken. Add cream, bring to a boil and finish with cheese. Stir in a pinch of Cayenne pepper, add mushrooms, white and brown crab meat. 4. Pour thermidor sauce onto a baking dish, arrange crab claws on top and grill under the broiler until golden brown. 5. Grill the fish fillet in a griddle pan for 3 minutes, then rotate by 45 degrees and cook for another 3 minutes. Flip the fish and repeat. Serve on top of the crab thermidor sauce. Enjoy! • #fish #cookingathome #healthymeals #lobster #monkfish

Andrej

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Sunday 09 June 2024 12:42:56 GMT