Monkfish / Angler

BIN: Lophius piscatorius
Fr: Lotte / baudroie
GER: Seeteufel
IT: Rospo / rana pescatrice
ESP: Rape
CRO-SRB: Grdobina
JAP: Anko
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Ingredients (for 2):

Grilled fish:
1 x 400g monkfish fillet

Thermidor sauce:
1 x 800g-1kg live brown crab
300g mushrooms
1 small chopped onion
2 garlic cloves
1 tbsp tomato paste
1 tbsp mustard
75ml cognac or brandy
75ml white wine
250ml fish or lobster stock
125ml double cream
50g Gruyère cheese
Cayenne pepper
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Recipe:

1. Prep and fillet the fish as shown in this reel. Cure with salt for about 20 minutes, rinse well and pat dry.

2. Crab: dispatch the crab and steam for about 15 minutes, transfer into a bowl with ice water, then pick and clean as shown in this video.

3. Sauce thermidor: cook off the mushrooms and reserve. Sweat the onion and garlic, then add tomato paste and mustard. Deglaze with cognac and wine, reduce by half, add fish stock and cook until sauce begins to thicken. Add cream, bring to a boil and finish with cheese. Stir in a pinch of Cayenne pepper, add mushrooms, white and brown crab meat.

4. Pour thermidor sauce onto a baking dish, arrange crab claws on top and grill under the broiler until golden brown.

5. Grill the fish fillet in a griddle pan for 3 minutes, then rotate by 45 degrees and cook for another 3 minutes. Flip the fish and repeat. Serve on top of the crab thermidor sauce. Enjoy!