Monkfish with a Lemon Pepper Crust and a Warm Lemon Anchovy Vinaigrette
Monkfish is ranked with lobster in terms of luxury, but I think its succulent juicy flesh has more going for it in many ways – especially in this recipe with its crusty edge and sublime combination of flavours. No one who eats it will believe how very simple it is.
|1½ lb (700 g) monkfish, weighed off the bone and trimmed|
|grated zest and juice 1 lemon|
|2 level tablespoons black peppercorns|
|2 rounded tablespoons flour|
|1 level teaspoon salt|
|4 tablespoons olive oil|
|For the lemon anchovy vinaigrette:|
|grated zest 1 large lemon|
|3 tablespoons lemon juice|
|3 anchovy fillets, drained and finely chopped|
|3 fl oz (75 ml) extra virgin olive oil|
|1 shallot, peeled and finely chopped|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Sainsbury’s Magazine (Guide to Fish Cookery)
Wipe the monkfish with damp kitchen paper and cut it into rounds ¾ inch (2 cm) thick, then lay it in a dish. Sprinkle with lemon juice and leave it for 10 minutes, or longer if that suits you better.
Meanwhile, crush the peppercorns fairly coarsely with a pestle and mortar and add the flour, salt and lemon zest to them. Mix well and spread the mixture out on to a plate. Now dry the pieces of fish well with kitchen paper and coat them with the lemon pepper mixture.
Then, in a good solid frying pan, heat the oil until it's very hot and fry the fish in 2 batches, giving them 2-3 minutes on each side. Keep the first batch warm.
Meanwhile, make the vinaigrette by combining the oil, lemon zest and juice – preferably in a screw-top jar so you can give it a good shake – and add the chopped anchovies.
When the second batch of fish is ready, transfer it to join the rest, then add the shallot to the pan, adding a little more oil if necessary, and fry briefly for about 30 seconds. Then pour in the dressing, let it bubble and reduce down slightly, whisking briefly with a balloon whisk.
Serve the fish on warm plates with the sauce poured over and, if you like, lemon slices as a garnish.
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Monkfish was very popular in the 1990s, but doesn't seem to appear that often these days. A shame, as it's lovely firm flesh makes it ideal for entertaining, as in this sumptuous recipe with a tomato and hazelnut sauce, served with lentils.
A very special recipe that's simplicity itself to make - ideal if you're entertaining in a hurry! Luxurious monkfish is given a pepper coating and a zingy red pepper relish on the side.
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