Recipe: Roasted Monkfish Tail

Name: Roasted Monkfish Tail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 monkfish tail from small boats (if possible) weighing 1kg200; 1 liter (1.1 qt) of whole milk; 1 kg (2.2 lb) of potatoes (Ré or Noirmoutier); 6 cloves of pink garlic unpeeled; 2 tablespoons of olive oil; 3 saffron threads or 5 g (0.2 oz) of powder; half-salted butter; 2 tablespoons of 30% liquid cream; 1 half untreated lemon; Coarse sea salt fine salt white pepper from the mill

By chef patrick Asfaux 5/5 (16 reviews) · 🍳 17 made it

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

and its saffron-infused potato puree from Ré

Recette Roasted Monkfish Tail - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Ingredients for 4 servings

Adjust for

servings

1 monkfish tail from small boats (if possible) weighing 1kg200
1 liter (1.1 qt) of whole milk
1 kg (2.2 lb) of potatoes (Ré or Noirmoutier)
6 cloves of pink garlic unpeeled
2 tablespoons of olive oil
3 saffron threads or 5 g (0.2 oz) of powder
half-salted butter
2 tablespoons of 30% liquid cream
1 half untreated lemon
Coarse sea salt fine salt white pepper from the mill

Step-by-step directions

1 Have your fishmonger remove the black and white skins from the monkfish tail as well as the first vertebrae.

2 Cook the peeled potatoes cut into large chunks in the milk, salt with coarse salt and pepper. When the potatoes are cooked drain them and pass them quickly through a vegetable mill into a saucepan, dry the pulp for a few moments on the fire with a wooden spatula, then turn off and cover.

3 Take some of the cooking milk, your saffron and your cream and bring to a boil then cover (infuse).

4 After 10 minutes add this infusion to your puree then pour in a tablespoon of olive oil mix and set aside to keep warm.

5 Preheat your oven to 240° (th 7-8)

6 In a casserole dish (Le Creuset style) on the stove put a knob of butter and a tablespoon of olive oil, when the butter is brown, add the monkfish then salt and pepper from the mill and brown it on all sides, then add the 6 unpeeled garlic cloves (in their skin) and put in the oven for 15 minutes basting from time to time.

7 After this time remove your casserole from the oven and let rest covered for 8 minutes.

8 Remove the roast to a plate then remove the fat from the cooking, return to the stove, add 4 tablespoons of water and scrape up the juices with a wooden spatula. remove the skin from the garlic cloves then crush the flesh with a fork salt, pepper let reduce by half, add the juice of half a lemon and