Monkfish is an unusually meaty white fish that unless cooked very carefully can result in a rubbery texture. Cooking it sous vide eliminates this problem as the low cooking temperature results in a tender, perfectly cooked piece of fish every time.
1
Preheat the water bath to 48°C
2
Remove the monkfish fillets from the bone (or ask your fishmonger to do this for you)
3
Season the fillets and place into individual vacuum bags with a little olive oil
4
Seal the bags and place them in the preheated water bath for 18–20 minutes depending on the thickness of the fillet
5
Remove the fish from the bags and dry on kitchen towel before serving
Variations
Monkfish can stand up to strong flavours so be bold when adding ingredients to the bag during cooking. Spices work really well, especially curry flavours and ginger, garlic and peppercorns are all great to try.
Serving suggestion
Chris Horridge wraps Monkfish in parma ham and serves it with cockles and a lemon sabayon and Josh Eggleton heats things up with his Vindaloo-spiced monkfish with sweetcorn and beetroot.
Want to learn some new culinary skills?
Sign up to our Great British Chefs Newsletter to recipe all the latest how-to guides, top chef tips, recipes and lots more!
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
How to cook monkfish sous vide