Marie's Monkfish A La Lobster: A quick, tasty way of preparing monkfish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 kilogram (2.2 pounds) monkfish skinned (head apart)
- Half pint olive oil
- 2 egg yolks
- Half teaspoon salt
- 2 tablespoons tomato ketchup or tomato sauce
- Half cup cognac
- Few drops of Tabasco sauce
- Few drops of red cochineal (red food dye)
- Pink Sauce: Mayonnaise, with enough tomato sauce to make it pink, and dash of Tabasco.
Preparation:
Put to the boil about four litres of water with the red food dye. When boiling, and not before, drop in Monkfish and all other ingredients. Cook fish for about 15 to 20 minutes, to keep it whole. Wait till water cools. The gently remove fish from the water /stock. Remove the centre bone and any of the large spines from the top of the fish.(easy)Lay the fish carefully on a bed of lettuce.
Cover the fish up entirely with the pink sauce and decorate with a few lemon slices or if you want to be more artistic, cut first slices off tomatoes, cut a v shape out and use as Lobster claws. Caviar or similar for eyes and thin slices of cooked red peppers to simulate separations in lobster armour.
Bon apetite.
It may sound expensive but then you can use the stock to make a lovely shellfish soup, or for other fish dishes. The water is really just enough to cover the fish.
