How to cook MONKFISH.Poached monkfish tail with saffron and capers.
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- เผยแพร่เมื่อ 1 พ.ค. 2013
- The monkfish tail,is poached in a sumptuous sauce,made with fish stock,white wine and cream,herbs,lemon juice .This is by far one of the best plates of food i, have ever cooked,i had never cooked this dish before,but the results were stunning,i really enjoyed making this video,as you will see.enjoy. .
- แนวปฏิบัติและการใช้ชีวิต
I think this is PERFECT for my first foray with monkfish! Thank you.
Thanks Bob,this dish was really something special,thanks for the great comment mate,all the best .Scott
Good day from 🇨🇦 been watching for so so long amazing how technology an your vids are now. Cooked many many of your dishes Mayes. Thanks bro
Most excellent! Love the authenticity of your video. Much the way I cook as well. Cheers!
Great stuff! Was watching this with the headphones on - about 30 seconds in, the girlfriend (who couldn't hear you) says,'I wouldn't trust anyone with that many tats to make my dinner! Looks like a convict cooking!' After calmly explaining that the very same sauce that I served with grilled hake that she (f***ing) adored was the same as yours, she kinda quietened down. Bless ya x
love it Daniel give my regards to the other half.anyway must dash.got a petrol station I need to hold up.all the best.scott
A mouth-watering dish. Thanks.
Thank you for this you made really easy for me 👍
Fine fine job brother. Cheers Scott. WOW!
Nice! looks good!
Good job looks good taste better. What to do if you don’t have the fish stock to replace it?
That looks amazing
I have to try this, it looks and sounds fantastic! I am wondering if you used a dry/oak white wine or a buttery/chard white wine? Thank you!
My kinda cooking.....nice one!
You are funny and great Chef.
Not much to say but tried recipe and it tasted excellent
Great job
Carry the good work
no problems Scott. I made this saturday but with a chunky cod fillet as Monk fish sold out...came out really good though I did colour my sauce with a touch of turmeric as the saffron didnt quite give a yellow colour. I will try this with monk fish next time.
Hi bob ,how you doing.This sounds great mate,chunky cod is a great substitute for the monk,another firm white fleshed fish as you know,im glad it turned out good mate ,and i like your riff with the turmeric,nice one,please check out some of my other fish recipes and give them ago,especially maybe the mackerel or sardine ones and let me know how you get on,i love feed back like this,all the best bob,look forward to hearing of your cooking again,sometime soon,all the best.Scott
Great video! Will you post a video on how to Filet a Monk Fish?
Rosette worthy dish my man
Did you throw in that flavourful bone into the poaching liquor with that monk? , delish anyway 😛👍
Not as dear as cocaine 😂 love him
Man alive.