The Mustard Zone

I recently discovered a great French recipe for monkfish that I’d like to share.
It looks very time-consuming but it’s actually very simple to prepare!
I usually look up the Americanized versions of French recipes since all my measuring spoons and cups are from the US (French recipes are written in grams), but for some reason when trying to find a recipe for a monkfish terrine I came up you empty-handed after some time-consuming Googling.
So here’s my English version compilation taken from several French recipes I found on-line.
Some variations call for poaching the fish in fish broth instead of water and milk.
My version also includes the addition of parsley and next time I’ll try adding some basil instead.

Monkfish Loaf

2 pounds of monkfish
2 cups milk
2 cups water
6 large eggs
4 tablespoons tomato concentrate
2 tablespoon whisky
4 tablespoons parsley
Dash of salt
Dash of freshly ground pepper
1/2 tablespoon butter

Preheat oven to 350 °F.
Butter a 4.5 inch x 8.5 inch loaf pan.
Line the bottom of the loaf pan with parchment paper

Bring the milk and water to a boil in a small pot.
Poach the fish for 15 minutes in the boiling milk and water.
Strain the fish and let cool and drain for at least 1 hour.

Meanwhile, beat the eggs with the tomato concentrate, whiskey, salt, pepper, and parsley.

Cut up the cooled fish into small pieces (this should be very easy since it’ll be very flakey at this point).

Mix the fish and egg mixture together and place into the buttered and lined loaf pan.

Place the loaf pan into a water bath and cook at 350 °F for 45 minutes (or until a knife inserted in the middle comes out almost dry).

Let cool and chill for a minimum of 4 hours or overnight in the refrigerator.

Reverse the loaf onto a serving platter and serve cold (or at room temperature) with lemon and mayonnaise.

A slice of this is usually served on a bed of lettuce as a first-course in France.

Enjoy!

This entry was posted on Sunday, September 17th, 2006 at 3:31 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.