Monkfish with My-Style Panzanella

Name: Monkfish with My-Style Panzanella
Yield: Serves 4 servings
Ingredients: 1-2 monkfish (depending on size); as needed Extra virgin olive oil,; as needed Black pepper,; as needed Chopped pistachios,; as needed Sesame seeds,; For the panzanella:; 2 large slices of rustic Italian bread; 1-2 red onions (preferably Tropea, depending on size); Good quality white wine vinegar; 4 salad tomatoes; Plenty of fresh basil; 1 handful pitted black olives (such as Taggiasca); 2-3 anchovy fillets in oil (optional); 1 celery stalk

Tony Mazzanobile @tonyliebt_kocht

Also known as "monkfish," this fish has a unique appearance and hunting technique. It's a fascinating fish that lives on the muddy or detrital bottoms of the Mediterranean, Black Sea, and eastern Atlantic, from the Strait of Gibraltar up to the Barents Sea, at depths from 50 feet (15-20 meters) to over 1,600 feet (500 meters). During the day, it stays deep and uses its pectoral fins to bury itself in sandy or muddy sediments, leaving only its eyes, mouth, and lure exposed. The lure is wiggled in front of its large mouth to attract prey, which it catches whole and alive with a quick leap forward. At night, the monkfish moves to shallower waters. It reproduces in winter, when the female releases up to 1 million eggs in large floating masses that can cover several square yards. Monkfish are long-lived, can live over 20 years, and reach sexual maturity late: males around 6 years, females at 14.

Tony Mazzanobile @tonyliebt_kocht

Saved

Ingredients

Serves 4 servings

1-2monkfish (depending on size)
as neededExtra virgin olive oil,
as neededBlack pepper,
as neededChopped pistachios,
as neededSesame seeds,
For the panzanella:
2large slices of rustic Italian bread
1-2red onions (preferably Tropea, depending on size)
Good quality white wine vinegar
4salad tomatoes
Plenty of fresh basil
1 handfulpitted black olives (such as Taggiasca)
2-3anchovy fillets in oil (optional)
1celery stalk

Saved

Steps

1

Remove the crust from the bread, cut it into large pieces, and place in a bowl with water and vinegar. Let soak for about 30 minutes. Slice the red onion thinly. In a small saucepan, combine some water, a pinch of salt, some vinegar, and some sugar. Bring to a boil and add all the onion. Cook for 6-7 minutes, then transfer to ice water.
2

After washing and removing the strings from the celery, dice it and place in ice water. Take a bowl. Squeeze the bread well and crumble it into the bowl. Remove the seeds from the tomatoes, dice them, and add to the bread. Add torn basil leaves.
3

Roughly chop a handful of olives with two or three anchovy fillets in oil (optional), and add to the bowl. Also add the onion, celery, and plenty of olive oil. Mix everything together gently, then set aside. Season with salt to taste.
4

After cleaning and skinning the monkfish, brush it with olive oil, add freshly ground black pepper, and salt. Cut into medallions. On a plate, mix chopped pistachios and sesame seeds. Line a baking sheet with parchment paper. Press the medallions into the pistachio and sesame mixture so it sticks well, then arrange them on the baking sheet. Bake in a preheated convection oven at 350°F (180°C) for a short time, just until lightly golden.
5

Now you can assemble the dish and plate it as you like.