Monkfish are bottom-dwellers & used to be considered a by-catch (because they were caught while targeting other fish species). Once they got the "poor man's lobster" title, they were targeted specifically. Unfortunately, in order to catch them, they trawl the sea floor & tear up the ecosystem down there.
That looks delicious. Would you top this with seared foie gras and charge me double? lol. I wanna kill that guy whining in the background over his tinny guitar and cymbal friends.
Monkfish are bottom-dwellers & used to be considered a by-catch (because they were caught while targeting other fish species). Once they got the "poor man's lobster" title, they were targeted specifically. Unfortunately, in order to catch them, they trawl the sea floor & tear up the ecosystem down there.
leiatyndall 4 years ago
a little rough, but really excellent job!!!
zazay1710 4 years ago
cool!
iadknee 4 years ago
simple work.
But why do you abuse the mushrooms?
The redwine sauce is to heavy for´em, braise em and finish it by arusing em with nutbutter, thyme and maybe fennel seed.
The video was still cool, thats how kitchen bastards has to work.
Keep your knifes up.
ManiacBull 5 years ago
That looks delicious. Would you top this with seared foie gras and charge me double? lol. I wanna kill that guy whining in the background over his tinny guitar and cymbal friends.
chefshout 5 years ago
Bloody great mate! How do you know so much about skinning?
chefshout 5 years ago