Meet Monkfish, the “Poor Man’s Lobster"
The Institute of Culinary Education has teamed up with for a monthly series highlighting a seasonal ingredient at the local greenmarket.
On a recent visit to NYC's Union Square greenmarket, ICE Director of Culinary Affairs Hervé Malivert braved brisk February temperatures to achieve a singular goal: sourcing local, wild fish. (With few fruits and vegetables harvested this time of year in New York, seafood is a smart greenmarket choice.)
Chef Hervé headed straight to the American Pride Seafood tent. There, he selected monkfish, whose sweet, clean flavor tastes far less "fishy" than its appearance suggests. (Search "monkfish photo" at your own risk.)
According to Chef Hervé, monkfish's white, meaty flesh earned it the nickname “poor man’s lobster” because it resembles lobster meat but is much more economical.
In his recipe for Pan Seared Monkfish with Bourbon-Roasted Sweet Potatoes and Beurre Blanc, Chef Hervé first brines the monkfish to extract moisture, firm up the flesh, and remove the albumin (those white globs that can seep out of fish when cooked; it’s a protein and safe to eat). He then pan sears the fish and bastes it with thyme and garlic.
If this technique reminds you of how to cook other proteins, you’re spot on.
“Monkfish can be grilled, seared, roasted – I cook it like I would a chicken or steak, it’s very versatile,” Chef Hervé says.
He paired the fish with mashed sweet potato and seared pak choi (both from the greenmarket) and finished the dish with a beurre blanc sauce. This is a classic French butter sauce Chef Hervé teaches his students in ICE’s Culinary Arts program.
“It goes well with lean meats and is perfect for the winter season when you want something warm and buttery,” he says.
Check out the recipe below, and give it a try next time you're craving seafood at an attainable price.
For more winter greenmarket collaborations:
Ingredients
Monkfish
- 100g salt
- 1 filet monkfish
- Salt and pepper
- Corn oil
- 2 tablespoons butter
- 1 sprig thyme
- 1 clove garlic, peeled and crushed
Bourbon-Roasted Sweet Potato
- 1 sweet potato, peeled and diced
- 1 sprig rosemary
- ½ oz bourbon
- 1 tablespoon corn oil
- Salt and pepper
- 1 oz water
- 1-2 tablespoons olive oil to finish
Beurre Blanc
- ½ ounce shallots, minced
- ÂĽ cup white wine
- ÂĽ cup white wine vinegar
- 1 bay leaf
- 5 pieces black peppercorns
- 2 ounces heavy cream (reduced by half)
- ½ pound whole butter, cut into small pieces
- Salt to taste
Pak Choy
- 2 heads pak choy
- Olive oil
- Salt and pepper
Directions
Monkfish
- Combine the salt with 1000g water and mix well to dissolve the salt.
- Add the monkfish filet to the brine and let sit for 40 minutes.
- Remove the monkfish from the brine, pat dry and season with salt and pepper.
- Heat a sauté pan with oil and sear the monkfish on all sides.
- Add the butter, garlic and thyme, and baste for a few minutes or until the fish is fully cooked.
Bourbon-Roasted Sweet Potato
- Preheat the oven to 350ËšF.
- In a small sauté pan, combine the sweet potato, rosemary, bourbon, corn oil, salt, pepper and water.
- Cover with aluminum foil and bake in the oven until tender.
- When the potato is done, discard the rosemary and crush the potato with a fork. Add the olive oil for texture.
Beurre Blanc
- Place the shallots, wine, vinegar, bay leaf and peppercorns in a medium sauté pan.
- Reduce to au sec (almost dry) over medium heat.
- Lower the flame and add the reduced cream. In batches, whisk in the cold butter to emulsify.
- Strain sauce.
- Adjust seasoning with salt.
Pak Choy
- Season pak choy with salt and pepper.
- Saute in olive oil.
To serve:
- Let the monkfish rest and portion.
- Warm all components of the dish and plate.
