The fish has tough skin and a giant head with a face only a mother could love. Monkfish is a deep sea fish widely available at fishmongers in Sydney (usually imported from New Zealand), sometimes labelled “Stargazer”. Monkfish (also known as “Stargazer” in Australia) Also, see here for the Salmon version of this recipe. While I’ve made this using monkfish, it can be made with any fish suitable for pan-searing. Here’s what you need to make this monkfish recipe. A unique characteristic of monkfish is that the fillets are thick enough to allow attractively thick slices for presentation. I’m also sharing an attractive way of presenting the fish that I think makes this Monkfish recipe worthy of a place on the menus of upmarket restaurants! Butter-basting while pan-searing monkfish is a classic restaurant technique to cook fish. It’s quick and easy enough for a nice midweek meal, taking 15 minutes (tops) from start to finish. Brown butter has a more intensely nutty flavour than just plain melted butter that makes this just that little bit more interesting. It’s a simple but classic sauce that works with any seafoods. With this in mind, this recipe for monkfish is based on a way I like to prepare lobster tails: pan-seared with a Herb Brown Butter Sauce. Monkfish fillets are also thick and hefty like lobster tails. The cooked meat of a monkfish has a similarly meaty and succulent texture, with a sweet and clean flavour that’s not fishy at all. Monkfish, also known as Stargazer in Australia, is affectionately known as “poor man’s lobster” because the flesh resembles lobster meat – only much more economical. There’s a reason monkfish is a firm favourite with fine dining restaurants! Monkfish recipe But there’s certainly nothing “poor” about this dish! If you’re new to cooking Monkfish, this is a good recipe to try because it’s easy and showcases just how good monkfish is. Apply frosting with an offset spatula for a beautifully smooth finish.With sweet and meaty lobster-like flesh, Monkfish is affectionately known as “poor man’s lobster”. Let cake cool completely before frosting. 7.Īdd dark chocolate flakes and mix on speed 1 for 1 minute, then speed 3 for 30 seconds until pieces are broken and distributed. Mix on low speed for 1 minute then high speed for 2 minutes. 5.Īdd mint flavor and green food coloring. 3.Īdd corn syrup, clear vanilla extract and milk, and mix on low speed for 1 minute, then high speed for 2 minutes. Mix on high speed for an additional 2 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar, cornstarch, salt and shortening on low speed for 1 minute, then on medium high speed for 4 minutes until no lumps remain. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don't worry, it's not cheating). Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass these tests. At 30 minutes, gently poke the edge of the cake with your finger the cake should bounce back slightly and the center should no longer be jiggly. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. Give the bottom of your sheet pan a tap on the countertop to even out the layer. Using a spatula, spread the cake batter in an even layer in the pan. Spray a quarter sheet pan with nonstick cooking spray and line it with parchment, or just line the pan with a Silpat. If you see any lumps of cake flour in there while you're scraping, mix for another 45 seconds. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. On very low speed, add the cake flour, baking powder and salt. Stop the mixer and scrape down the sides of the bowl. You're basically forcing too much liquid into an already fatty mixture that doesn't want to make room for the liquid. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. On low speed, stream in the buttermilk, oil and vanilla. Scrape down the sides of the bowl once more. Scrape down the sides of the bowl, add the eggs and mix on medium-high again for 2 to 3 minutes. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
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