Monkfish Brioche Rolls

Monkfish Brioche Rolls

Monkfish Brioche Rolls

By: Herd Market

Monkfish. Sometimes recognised as 'the poor mans lobster'. There's nothing poor about the flavour of these however. Brioche rolls filled with meaty monkfish cooked in garlic butter. Need I say less?

You'll need:

  • 250-300g monkfish cheeks or tail fillets, skinned

  • 2tbsp olive oil

  • salt and pepper

  • 3tbsp butter

  • 2 garlic cloves, minced

  • squeeze of lemon juice

  • paprika, pinch

  • 5g parsley, chopped

  • 2 brioche rolls

Serves 2 people
Difficulty Novice
Novice
2
Cook Along
Directions
1.

Season the monkfish with salt and pepper. In a non stick pan, begin frying off the monkfish in olive oil for 2 minutes each side, after 4 minutes add the butter, lemon, parsley, paprika and garlic. Cook the cheeks for a further minute each side, basting with the garlic butter, then remove and leave to rest for 5 minutes. Don’t throw away the butter.

2.

After resting for 5 minutes, chop into bite sized pieces and place in a bowl. Pour over the butter sauce from the pan and mix well. Slice half way through the brioche buns, and in the same pan toast the rolls. Add the garlicky monkfish mixture into the toasted rolls and drizzle over any of the remaining butter at the bottom of the bowl. Sprinkle with parsley and enjoy.