Catalan Kitchen LogoThe Catalan Table
Rap in Allagostat Style Monkfish Presented as if It Were Lobster
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
monkfish
oven
main dish
fish
traditional
Ingredients
Servings:
4

Ingredients

  • 1 a whole monkfish tail without the bone
  • red pepper
  • 20 gbutter
  • 50 mlmilk
  • 1 juice of one lemon
  • 1 fullabay leaf
  • pink sauce
  • 1 hard egg
  • olive oil
  • 3 tablespoonsketchup (or tomato sauce)
  • 1 tablespoonmustard
  • konjac
  • 2 tablespoonsnatural yogurt
  • salt
  • black pepper
  • sweet paprika
  • lemon juice or wine vinegar
  • accompaniment
  • 400 gsmall peas (can also be green beans, lettuce, or escarole, any accompaniment that adds a bit of color)
Nutritional Information

Per Serving (Approx.)

Calories
135 kcal
Protein
11 g
Fat
8 g
Carbohydrates
7 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Boil the peas or green beans cut into small pieces in a pot with water and a pinch of salt. Cook for 5-7 minutes until tender but not overcooked. Drain and set aside until completely cooled. Alternatively, you can use chopped lettuce or escarole leaves.
  • Prepare a cocktail sauce by placing a whole egg into the immersion blender cup. Add enough oil, approximately 250 ml, depending on the desired amount of sauce.
  • Position the immersion blender touching the bottom of the cup and turn it on without moving it until the egg and oil are fully emulsified.
  • Season to taste with salt and pepper while continuing to mix with the immersion blender to ensure an even distribution of ingredients.
  • Add to the container tablespoons of ketchup (or tomato sauce), mustard, plain yogurt, a bit of sweet paprika, and a splash of brandy and lemon juice. Mix well and set aside.
  • Tie the two monkfish fillets with a cotton kitchen string, ensuring they are securely fastened to prevent them from falling apart during cooking.
  • Season the fillets with salt and pepper and brush them with a generous splash of lemon juice to enhance the flavor.
  • Coat the monkfish with sweet paprika, ensuring an even layer for an appealing taste and color.
  • Transfer the monkfish tail to a baking tray and add milk and small pieces of butter around and on top of the fish to keep it juicy during cooking.
  • Bake the monkfish in a preheated oven at 200ºC for 5 minutes on each side, for a total of 10-11 minutes until it is cooked but still juicy.
  • Remove the fish from the oven and let it drain on a rack until completely cold, which could take about 20 minutes.
  • Once the monkfish is cold, carefully remove the string and sprinkle a bit of sweet paprika on top using a sieve to ensure an even distribution.
  • Cut the monkfish into slices about one and a half fingers thick to facilitate serving.
  • Place the monkfish in the center of a platter with the slices overlapping each other, creating an attractive presentation.
  • With a portion of the cocktail sauce, make a stripe along the central axis of the monkfish tail, leaving part of the fish visible. Put the rest of the sauce in a sauceboat to serve according to each diner's preference.
  • Place the boiled peas around the monkfish on the tray, creating a contrast of color and flavor.
  • Let it rest in the refrigerator for a minimum of 1 hour to allow the flavors to meld properly and to cool adequately.
Recommendations & Tricks
  • Ask the fishmonger to clean the monkfish tail and leave the fillets whole, so you can prepare the dish with a more careful presentation.
  • Ensure that all ingredients are completely cold before starting to assemble the dish, as this will prevent the sauce from splitting or compromising the final presentation.
  • If you don't have ketchup, use a pre-made and cooled tomato sofrito as a base for the cocktail sauce, achieving a more nuanced and authentic flavor.
  • To prepare a quick cocktail sauce, use store-bought light mayonnaise to save time. Add a splash of lemon juice and a bit of paprika to give it more character.
  • Boil the peas or green beans in salted water until tender. Then, cool them with ice or under cold water to maintain their color and texture.
  • Finely chop some lettuce or endive leaves and set them aside to add a fresh and crunchy touch to the dish.
  • To make the cocktail sauce, place a whole egg in the blender jar and add enough oil for the desired amount. Place the blender at the bottom of the jar, turn it on without moving until the mixture emulsifies.
  • Adjust the salt and pepper in the sauce while continuing to blend to achieve the desired texture and flavor.