braised monkfish en meurette

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.

a little rough, but really excellent job!!!

cool!

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.

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.

Bloody great mate! How do you know so much about skinning?