School of Fish 2016 Lesson 3
We had the pleasure of having Chef Max Peterson of Hemenway's in Providence teach our third class. His underutilized fish of choice was monkfish. Monkfish is also referred to as Poor Man's Lobster because it is similar in texture to lobster. It is however much leaner.
Monkfish can be intimidating to work with given the size of the fish and its appearance.
Although only the tail of the monkfish is edible, it is available either whole or fileted. In the marine environment, monkfish perch themselves on the sea floor, where they hunt for prey. They are a type of angler fish, and have the ability to lure their prey in with three modified spines called filaments.
Chef Peterson took guests through the process of prepping the monkfish, including removing the large head, the skin, the thin membrane covering the tail filets, and the spine. Prepared simply by sauteing filet segments in oil, after seasoning the filet with only salt, Chef Peterson gently basted the monkfish every few minutes with the oil in the pan, and added white wine, butter, and fresh herbs (chervil, parsley, and chives) at the last minute.
Simply put, the guests had the chance to eat expertly prepared monkfish, and savored every bite. You can too -- just view our video below to find out how!