As you can see from the picture above, the angler fish is mostly head, the only commercially valuable part is the tail, although monkfish cheeks are a particular delicacy, they really are difficult to source. Even more difficult to find and highly prized in some cultures are monkfish livers but I don't do offal, from any animal.
Once known as "poor man's lobster", until its elevation by celebrity chefs, monkfish was used to bulk-out chowders and even to create faux-scampi. I remember a time when most monkfish were landed as unwanted bycatch and were sold straight to fishmeal processing. My trawlermen relatives would bring us monk tails and my old fella and me would pickle them in spiced white wine vinegar.
Now my favourite method of cooking monkfish is to wrap in Parma ham or thinly-sliced, dry-cured streaky bacon. Here's my favourite recipe:
Parma ham wrapped roast monkfish (serves 2)
2 Regis monkfish tail fillets, thawed
6 slices of parma ham, thin-cut pancetta or dry-cured streaky bacon
Fresh sage leaves
Salt & pepper
Spread clingfilm over a chopping board and lay the ham slices on the clingfilm so that they overlap.
Lay one monkfish fillet on the ham and season. Lay the sage leaves on top of the fillet and then place the second fillet on top so that the thick end is on top of the thin end of the bottom fillet and season.
Wrap the ham tightly around the monkfish fillet sandwich and then wrap the whole lot tightly in the clingfilm and regrigerate for 30 minutes to firm up.
Heat the oven to 180c (Gas 5). Place an oiled frying pan over a medium heat and sear on all sides for one minute. Transfer to an ovenproof dish and cook for 10-12 minutes.
Remove from the oven and slice, at an angle, into 6 medallions.
Serve with minted pea mash (use frozen peas, Mr Birdseye really does know best here), boiled new potatoes and if required, a simple lemon sauce made by deglazing the frying pan with half a glass of white wine, juice & zest of half a lemon, a knob of butter and a pinch of fresh, chopped sage & oregano.
Monkfish really is an ideal fish for many cooking methods, it will handle curries, barbecues or deep frying in a tempura batter. Even those people who claim they don't like fish will change their minds once they've tried monk.
