Sous vide cooking has intrigued me for quite some time–so much that I had to do some trials to see if I really wanted to purchase a special appliance for it. One of my early experiments was with monkfish and then Chilean sea bass. Well I’ve finally purchased a thermal circulator–made the leap to real sous vide equipment. I’ve already cooked several things with the real equipment: short ribs, lentils, and some vegetables.
While I was skulking through my local Harris Teeter supermarket yesterday, I made my usual swing past the meat and seafood cases, and there was monkfish. It somehow seemed appropriate that I try it again with the “real” equipment. So I blew my budget on a lovely filet of monkfish. The butcher (or perhaps in this instance he should be fishmonger) removed the membranes so that I don’t even have to do that!
While searching for recipes, I found a wide range of temperatures recommended: from 113°F to 144°F (140°F was what I had used in my first trial). After reviewing the post from Stefan’s Gourmet Blog again since there were descriptions of texture for different temperatures. I love sashimi, but I wanted cooked fish here so after perusing other recipes, I decided to go with 132°F–tender and flaky. This is a lower temperature than what I used with my earlier monkfish (which was wonderful). The filet that I had was really more like two servings, so I cut it in half and I’ll see how it reheats for the second serving. (For single-serving cooking it would be wonderful to be able to reheat something like this.)
I read in several places that the tail fillets are the only edible part of this fish; however, online see that it is possible to purchase monkfish cheeks, apparently from larger fish. I’ve eaten cod tongues, and cheeks.
I dry-brined for 30 minutes, and then cooked for 37 minutes with just the salt and some extra virgin olive oil. The result was even better than my first try at the higher temperature. I didn’t try to finish by searing, just added a brown butter sauce with some lemon zest and juice. The taste and texture were wonderful! Next time, although the fish was opaque and just starting to flake, I think I’ll try just a degree or two higher for the next cook–e.g. 133 or 134°F as I’d like the fish to be just a little flakier than this was.
Not pretty, but certainly tasty and one of my favorite fish. This precision control of the temperature has lots of possibilities–a son gôut!
I’ll be reporting on how the other half of the filet tasted after cooling and reheating (although reheated fish usually just, despite my best intentions, is headed for the garbage despite the waste.