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Recipe : *** Mediterranean Monkfish Poached In Black Olive Oil With Mustard Stalks And Stems

Mediterranean Monkfish Poached In Black Olive Oil With Mustard Stalks And Stems
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    12 h 15
  • Ready in
    12 h 45
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Start with a very firm monkfish. The recipe's success depends upon the quality of the fish.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 mustard stalk
  • dry mustard
  • 2 kg monkfish
  • 80 g dried olives
  • 400 g greek-style black olives
  • 100 g greek-style black olives
  • 150 ml olive oil
  • 80 ml olive oil

  • Recipe preparation steps

  • 1
    Mediterranean monkfish: Prepare the fish and remove any sinews. Remove the fillets and cut into 4 parts.
  • 2
    Dried Olives:Pit the olives. Place on a baking sheet and place into an 80°C oven. Leave in the oven until dried (one night or longer). Black oil: The results will be all the better if you multiply the proportions by four or more. In a blender, purée the 80 ml olive oil and dried olives thoroughly. Set aside.
  • 3
    Mustard: Separate the stems from the leaves. Wash and cook separately in boiling salted water. Refresh in ice water.
  • 4
    At the last minute Place 4 tablespoons black olive oil in a sauté pan. Heat over moderate heat and add the monkfish. Cook very gently – almost poaching it – in order to prevent the oil from breaking down. Using a spoon, baste the fish frequently. Halfway through the cooking time, transfer the monkfish to a plate and let it relax. You can check for doneness with a thin skewer. The monkfish is ready once the centre is lukewarm. When cut, the fish should be a nice pearly white colour. Overcooked, the monkfish will be cottony. Split the monkfish to show the pearly side. Arrange the mustard and monkfish attractively on a plate, keeping the presentation as spare
  • 5
    refined as possible. Sprinkle the plate with some of the black oil, chopped dried olives and some powdered mustard.
  • Ready !