Voici le chéf: Orange-Tomato Monkfish
Here’s a recipe I recently cooked (taken from “Living at Home” magazine). This was my first time cooking monkfish, and it came out great. Enjoy!
600g monkfish (Seeteufel) filet-cuts (8-10)
500 g cherry-tomatoes
1 tbsp fresh rosemary
1 vanilla bean
1 piece of lemon peel
2 tbsp of pickled green pepper corns
Salt, pepper, olive oil
500g noodles (mixed spinach and wheat ribbon noodles would do great)
Optional but recommended: 2 bottles of very dry, cold white wine
- Preheat your oven to 100 degrees. Wash the orange and cut off the peel in big, thin pieces. Squeeze the orange. Cut the tomatoes in half, mix them with the orange juice and peel. Add salt, pepper, rosemary, olive oil. Put this mixture onto a baking try covered with baking paper, and let it dry for 1 hour in the oven. Keep the oven door just a little open, to let out moisture. Now sit back and have that first bottle of wine. Hope you cooled it.
- 40 minutes into the drying process, set up some noodle water. Melt 75g of butter. Cut the vanilla bean in half, scrape out the marrow and cut the remaining bean in a few big pieces. Add the vanilla marrow and bean pieces to the butter and let this vanilla butter steep for 10 minutes, next to the stove (do not fry the vanilla).
- Start cooking the noodles (we want to make sure all is ready at once). Wash the fish filets and dab them dry with kitchen paper. Heat the rest of the butter, add the lemon peel. In here, fry the fish filets about 2 minutes from each side, then salt and pepper them.
- Remove the orange peel from the tomato mixture. Chop up the green pepper corns finely, and mix them with the tomatoes. Now arrange a bed of noodles, with a few spoons of the tomato mixture and a filet on top, and drizzle some vanilla-butter over it – et voilà!
- Drink the second bottle of wine during and after the meal.