Monkfish

monkfish tail (about 1 kg) • smoked bacon • shallots • garlic • red wine (Côtes du Rhône) (about 120 ml) • white wine (Côtes de Bergerac) (about 120 ml) • salted butter (about 50 grams) • thyme • Espelette pepper • Olive oil • Butter • Salt •

monkfish tail (about 14 oz / 400 g) • large fennel bulb • lemons (preferably fresh-picked, if available) • heaping tablespoons skyr • Salt and pepper • heaping tablespoon Mediterranean-style spice blend

monkfish tail • red onion • orange oval tomatoes • garlic cloves • heaping tablespoon dried mixed herbs, chopped • Salt and pepper • homemade chili oil

large chunks of monkfish and salmon (about 800 grams) • bok choy • garlic cloves • fresh ginger • onion • olive oil • salt, pepper • pine nuts • dill • flat-leaf parsley

monkfish fillets • dried porcini mushrooms (75 g) • Golden Delicious apple • lemon • drizzle olive oil • Salt and freshly ground black pepper

live lobsters • monkfish tail (about 400 grams) • leeks (white parts only) • carrots • turnips • fresh white mushrooms (button mushrooms) • celery stalk • shallots • garlic clove • bouquet garni (bundle of herbs) • dry white wine (about 100 ml) • heavy cream (about 200 ml) •

Yukon Gold potatoes (about 1 lb/500 g) • monkfish fillet (about 600 g) • onion • red bell pepper • chorizo (about 1/4 inch thick) for the cream • chorizo for the skewers • dry white wine (about 1.7 fl oz/50 ml) • heavy cream (about 3.4 fl oz/100 ml) • olive oil (about 1.7 fl oz/50 ml), fresh thyme • Salt, black pepper, chili flakes or ground chili

monkfish (200 grams) • fresh spinach (200 grams) • fresh basil leaves • garlic cloves • Olive oil • lemon • Coarse salt • –4 radishes • –4 cherries • Butter • Black pepper

monkfish cheeks (about 300 grams) • light coconut milk (about 140 ml) • cornstarch • oil • fish sauce • Dried onion flakes • Grated ginger • lemon juice • cherry tomatoes • Salt, chili pepper or black pepper

thick monkfish fillets • shallots • butter • olive oil • smoked bacon • pear nectar • salt, pepper

large monkfish tail • shrimp (about 200 grams) • water (about 800 ml) • dry white wine (about 250 ml) • fish stock powder • drizzle of oil • risotto rice (about 240 grams)

monkfish tails, about 7 oz (200 g) each • green bell peppers • Spanish chorizo (spicy or mild, to taste) • garlic cloves • lemon • drizzle olive oil • Espelette pepper • Salt • chopped parsley

monkfish tail (have your fishmonger skin it and remove the central bone) • coconut milk (about 250 ml) • curry powder • thick sour cream (crème fraîche) • peeled tomato • ginger • red onion • ground garlic • grated apple • Lime / shredded coconut / lemongrass / cilantro / salt / pepper • Coconut oil

monkfish tail or 2 fillets • onion • carrot • green bell pepper • coconut milk (about 100 ml) • basmati rice (about 100 grams) • garlic clove • olive oil • curry powder • turmeric • salt • black pepper •

monkfish (one whole piece or two pieces about 14 oz each) • About 10 thin slices of smoked bacon (without rind) • large fennel bulbs • curry powder • large sprig fresh dill or 1 tablespoon dried dill • cumin seeds • Coarse flavored salt (with fennel, lemon, etc.) (optional) • Freshly ground salt • White pepper • Olive oil • dry white wine (about 100 ml)

monkfish cheeks (800 g) • Cayenne pepper • shallots • garlic • tomatoes • cognac • dry white wine (200 ml)

monkfish (about 400 grams) • red beets • tomato • peach • basil leaves • garlic cloves • Coarse salt • Olive oil • Raspberry vinegar

monkfish tail, about 1 1/3 lbs (600 grams) • smoked bacon (200 grams) • Unsalted butter

monkfish tail (500 g) • pesto • flour • egg yolk • sesame seeds • butter

monkfish cheeks (about 400 g) • olive oil (15 ml) • chopped fresh basil (or 1 tablespoon dried basil) • sun-dried tomatoes • granulated garlic

monkfish tail • sliced smoked bacon (optional) • heavy cream (30 ml) • small shot of whiskey (about 1 ounce or 30 ml) • green peppercorns

large monkfish tail, about 3 3/4 lbs (1.7 kg) • large tomatoes • eggs • half-thick crème fraîche (400 ml) • cornstarch • tomato paste • cognac • Salt • Espelette pepper • Black pepper • onion • carrot •

monkfish tail (about 250 grams) • carrot (about 100 grams) • zucchini (about 100 grams) • potato (about 150 grams) • fresh tomato • green bell pepper • onion • lemon • garlic cloves • Black pepper • Chili pepper • Salt •

monkfish (about 1 kg) • carrots • leeks (white parts only) • onion • garlic • dry white wine (60 ml) • egg yolks • bouquet garni (bundle of herbs) • lemon • Salt and pepper

monkfish cheeks (about 400 g) • leek • onion • carrot • white wine (30 ml) • heavy cream (60 ml) • cornstarch (15 g) • water (250 ml) • Turmeric

monkfish (800 grams) • fresh spinach (400 grams) • Belgian endives • red bell pepper • cauliflower (150 grams) • onions • garlic cloves • shallot • zucchini • white mushrooms (button mushrooms) • Coarse salt • lemons •

long-grain rice (about 600 grams), preferably Valencia rice • clams • squid (about 200 grams) • peeled shrimp (about 250 grams) • monkfish (about 450 grams) • tomatoes • flat-leaf parsley • ground saffron • fish stock (about 1.5 liters) • garlic cloves • olive oil • salt and freshly ground black pepper •

red mullet fillet (about 250 g) • monkfish (about 250 g) • peeled shrimp (about 250 g) • celery, diced (about 200 g) • carrots • saffron (such as Ducros)