Equipment
Ingredients
Poaching Liquid
- 1000 ml water
- 15 g kosher salt
- 15 ml lemon juice
Monkfish Salad
- 450 g monkfish fillet, purplish membrane removed, cut into 3cm medallions
- 60 g mayonnaise
- 40 g celery, finely diced
- 15 g scallion, thinly sliced, green and light green parts only
- 10 ml lemon juice
- 2 g black pepper, freshly ground
Buns & Assembly
- 30 g unsalted butter, room temperature
- 4 split-top hot dog buns
Nutrition (per serving)
Method
Using a sharp knife, carefully peel away and discard the tough, purplish-grey membrane from the monkfish fillets, as it will cause the fish to shrink and become rubbery when cooked. Slice the meat into even 3cm medallions.
In a saucepan, bring the water, kosher salt, and 15ml of lemon juice to a gentle simmer, aiming for a liquid temperature around 80°C/175°F.
Gently lower the monkfish medallions into the poaching liquid. Poach for 4 to 5 minutes until the flesh turns bright white and feels firm to the touch, reaching an internal temperature of 60°C/140°F.
Remove the monkfish with a slotted spoon and transfer to a plate lined with paper towels. Pat thoroughly dry to prevent a watery dressing, then place in the refrigerator to cool for 10 minutes.
Once the fish is cool, roughly chop it into bite-sized 1cm chunks. In a mixing bowl, gently fold the chopped monkfish with the mayonnaise, diced celery, sliced scallion, 10ml of lemon juice, and black pepper until evenly coated.
Melt the unsalted butter in a skillet over medium heat. Place the split-top hot dog buns on their flat sides in the skillet. Toast for 1 to 2 minutes per side until golden brown and crispy.
Divide the chilled monkfish salad generously among the warm, toasted buns. Serve immediately while the contrast between the cool filling and warm bun is at its peak.
Chef's Notes
- Monkfish is famously known as poor man's lobster because its dense, slightly sweet meat mimics the prized crustacean almost perfectly when cooked gently.
- Thoroughly patting the poached monkfish dry is an essential step. Any residual poaching liquid will water down your mayonnaise dressing and compromise the texture of the toasted bun.
- Seek out top-split New England style hot dog buns. Their flat, crustless sides are specifically designed to absorb butter and toast beautifully in a skillet, creating a necessary textural contrast.
- Do not skip the chilling step. Combining warm fish with cold mayonnaise causes the emulsion to break, leading to an unappealing, oily salad.
Storage
Refrigerator: 2 days — Store the monkfish salad and buns separately. Assemble just before eating.
Reheating: Do not reheat the monkfish salad. Buns can be lightly toasted fresh.
