12 Oct 2017
The most perfect fish dish
We’ve had a lot of positive feedback to the last couple of Bull Bulletins where Pablo gave his tips for how to cook a poached egg and how to make a hollandaise sauce, so I thought I’d share one of my favourite recipes from growing up in the south of France.
When I was a young boy in the early 60s my mother (pictured) used to work on the fish market in the middle of Montpellier. It was hugely popular and people came from far and wide to buy their fresh fish.
It’s difficult to believe now, but in those days monkfish was cheap and hardly anybody wanted to cook it. On Saturdays I would often walk all the way to the market to wait for my mother, who’d been there since 05:30, and walk home with her for lunch. I vividly remember her boss often telling her to take some monkfish home for Sunday lunch. Money was tight, so funnily enough we had Monkfish most Sundays!
My mother had developed her own version of ‘Bourride de Lotte’, which did not involve expensive ingredients and was very easy to cook. Obviously these days buying monkfish tails is a bit more expensive, but you’ll never eat a more delicious fish dish so I wanted to share the recipe.
The perfect monkfish recipe
To cook this for four people you’ll need monkfish tails for four people, ideally with the bone in (buy a couple of medium sized pieces of fish per person). And for the all-important sauce you’ll need 6 large tomatoes, 1 large onion, 4 leeks, 4 cloves of garlic, some parsley and a bouquet garni (you can buy these ready-made in the supermarket).
1. Steam the 6 large tomatoes, peel them and cut them up to remove all the grains, then chop them up into small pieces.
2. Finely chop the large onion, the whites of four leeks and four cloves of garlic, and some parsley, equivalent to two full table spoons.
3. Prepare a fresh 2-eggs mayonnaise (do not use shop-bought mayonnaise!) Let me know via a facebook comment if you need help with this and we’ll do it next time!
4. In a large casserole, put a glug of olive oil add first the chopped onions, the leeks and garlic, then the tomatoes and finally the parsley and the bouquet garni.
5. Season all that with salt and pepper and cook on a light heat for 20 minutes, tasting to make sure the seasoning’s right.
6. When this garnish is cooked, add in the fish pieces and cook for a further 20 minutes, again on a low heat, making sure the fish is covered by the sauce. (The monkfish will release quite a bit of water, that’s normal and good!)
7. When cooked, remove the fish, put into a serving dish and keep warm.
8. A little at the time, add your homemade mayonnaise to the sauce and stir in. When the sauce is ready pour over the fish and serve.
Take it from me that this is delicious served quite simply with boiled potatoes – that’s all we had back in those days – and if you want add some large croutons. (For the croutons: take slices of a baguette and cook lightly in olive oil. Not the healthiest addition but delightful with this dish.)