How to cook monkfish

Wondering how to cook monkfish in the best way? We asked chef Chantelle Nicholson from Tredwells restaurant in London to show us her favourite technique for serving this gorgeous fish. Chantelle has a simple approach to cooking, letting the quality of the ingredients really shine, and her monkfish recipe is no different. In the video below she shows how to cook monkfish simply in butter and she serves it with a delicious aioli and some beautiful fresh asparagus. This recipe only serves one, but the aioli will make a lot more than one portion – it will keep in the fridge for a few days and is delicious with chips or any other fish you might want to cook.

Ingredients

  • 1 portion monkfish, on the bone
  • 20g rock salt
  • 25g unsalted butter
  • 4 spears asparagus

For the aioli:

  • 125g pasteurised egg yolks
  • 1 clove garlic, microplaned
  • 1 teaspoon dijon mustard
  • 2 tablespoons white wine vinegar
  • 350g pomace oil
  • 80g extra virgin olive oil
  • 2 anchovies
  • 2 tablespoons anchovy sauce
  • salt to taste