/ck/ - Food & Cooking

[Clueless chef No.8026974]

I have a huge wine selection and a pound of monkfish. Do I cook it in wine or serve with a wine? Is it ok to pair with a Brut?

[Anonymous No.8026976]

yeah, sure, why not?

[Clueless chef No.8026984]

>>8026976
Sure to the pairing?

[Anonymous No.8026987]

>>8026984
maybe

[Anonymous No.8026991]

>>8026974
fucking hell, nature is terrifying.

[Clueless chef No.8026993]

>>8026987
Helpful. Maybe just a garlic butter sauce and serve with Brut? It's going to rain tonight so cooking outside is off. So a bunch of recipes just went out the window.

[Clueless chef No.8026996]

>>8026991
And tastes like lobster

[Anonymous No.8027000]

>>8026974
>pound of monkfish

Fillet, I assume? Or are you lucky enough to have the liver?

[Anonymous No.8027005]

If it wasn't raining I'd say grill it wrapped in bacon.

[Clueless chef No.8027009]

>>8027000
Fillet. I didn't know liver was an option. I'm kind of new at this.

[Anonymous No.8027048]

>>8027009
Monkfish liver is a Jap "speciality".
Predictably it tastes bland as fuck.

[Anonymous No.8027092]

>>8027009

Fillet is common in the West. The liver is prized in Asia. It's a lot like foie gras--very rich, and very expensive.

[Anonymous No.8027111]

cook it in red wine

[Clueless chef No.8027142]

>>8027111
What kind?

[Anonymous No.8027335]

>>8027142
Pan sear it in a merlot and crust in a parmisan and garlic. Cook that quickly and add a lemon rind bit while hot. Stand until edible enjoy.