/ck/ - Food & Cooking

>>7017449
Not a monkfish but other fish. I don't see why you couldn't. Let us know how it turns out.

>>7017495
will do.
I have worked extensively with monkfish before, but it was already filleted down, I have never dealt with the scraps.
I will give it a go.
Gonna run to the store now, I'll take some pics and post results.
>Spoiler: I probably won't be using a microwave tonight.

>>7017449
doing one right now from lobster shells and fish heads for bouillabaisse.

>>7017507
The cheeks are also really good.

That fuckin fish looks like mayor crackhead.

>>7017449
There's a mutant kitten trying to come out of it's mouth.

>>7017942

Yes they are.

>>7017449

Also, you Must take the liver and shit out it will make it bitter as fuck. So it looks like empty and, keep the eyes and teeth, the shit is not like lobster brains in sauces. it's fucked up.

I'm rather drunk so thats the best description of "shit" I can give. - if it looks like gunk remove, boild with usual fish stock shit, boom.

it came out awesome.
I'm one fat sassy cat right now.
will commence dumpage.
>here is the wife holding the lure up on the forehead of the fish.

>here is wife totally freaked out by the thing.

some black olives and peruvian peppers for the salsa.

>Smile

>inside the mouth

>one sweet potato, one russet, and ended up being two beets

>>7018182
The monkfish looks pretty freaked out by your wife

>Some asparagus, protip, you can snap off the tough part this way and have the whole bunch prepped in 5 seconds.
>>7018205
she was giggling the whole time, super cute, it ended up almost being a date kinda thing.

> here is the first cheek cut out

> both cheeks

>Inside once we cut the tail where the fillets are off, you can see the livers.

> here is two cheeks, two livers, and the tail.

>>7018216
Make sex with her

Wow that is one fucking ugly fish. What do they taste like? I'm from flyoverville so most of my experience with seafood is limited to bass, bluegill, crappie, perch, pike, trout, salmon, etc

>veggies for the fish stock, three carrots, one onion, about a third of a bunch of celery. Probably not shown is three garlic cloves and two bay leaves
>>7018238
The monkfish?
already did.

>>7018246
lobster.
>the wife using a towel to pull off the skin from the tail.

>>7018247
I'm pretty entirely sure monkfish only come in male form, that's why they're called monkfish and not nunfish,

>so this is the tail with the skin off, this contains two fillets

>>7018264
Awesome thread, keep it up!

>>7018238

>>7018262
Welp, we found what looked like roe inside it.
Ethier way its MyTopBitchFish now.
>>7018266
thank you. I also run /intel/ threads on /pol/ , lul.

>>7018258
she has massive gums

I want sexy time with your intel

>this is the two fillets cut off the bone that runs down the tail.

>>7018258
That's a vampyre

>>7018282
lol, that looks weir as shit, but its the bad lighting and bad phone camera, her lip color is the same ther as her gums, but IRL shits all normal, but yeah, that looks funny as shit.
oh god, im gonna get in trouble for that one.
>>7018285
she used to be a goth when she was younger, but i fixed that.
>two fillets ( still have silver skin on them,) two cheeks, two livers, one strawberry martini

>here the fillets are cleaned up and trimmed down all pretty-like

>>7018285
she's a qt3.14 vampire. Idk why but girls with large canines give me the biggest hard on

>veggies for the stock got some color so it was time to deglaze with some white wine and then add the fish scraps and cold water.

>>7018303
I think I'm lucky. I find her cute, and cute never goes away with age.
Unless you are a pedo.
>here is the spoon from m balsamic reduction, i start with about equal parts honey and vin and reduce down till you can dip a spoon in it and wipe your finger across it and it not drip down. think thin molasses.

>>7018314
you can see the bubbles in the background of that pic, the pan is on med-low right now, so that should give a visual reference for the consistency you are looking for.
>remember those olives? some had pits, so here is a tip for removing pits from olives. Crush with the bottom of a sturdy cup or mug. much easier, much quicker.

>rough chopped olives but i left the Peruvian peppers whole for color contrast, cause they're pretty.

>here is the olive salsa. I used the heart from my celery bunch, the small white stalks in the center, left the leaves on because there is tons of flavor in them. Added the chopped olives and peppers from the previous pic, about 2 tsp of honey, 1 tsp of lemon juice, 1 tsp of bals vin. I then let it sit for ten min or so to meld flavors and break down the veggies some.

>russets and sweet pots, lightly tossed in olive oil, laid out of the roasting pan with a second pan unerneath to catch any drips. hit with a little black pepper and kosher salt.

>the beets, done the same as the pots. The pan they are on is thinner so I used two so i had a thicker material when it went in the oven. the pots take about 20-25 minutes at 375 (non-convection) and the beets take 15 minutes (more sugar, less starch) so the pots went into the oven first (once it was good and heated)

>Potatoes were about halfway so I started the monkfish on a hot cast iron pan with some slat and pepper for about 4 min, skin side down.

>after four min I moved the pan into the oven (375 f) for about 6 minutes. This is it after that first initial ten min. About this time i realized I had left some silver skin on one side of the fillet, I had gotten all of it off the first one, but in the hoopla missed it on this on, it wasn't a deal breaker, the fish flaked off it easily once cooked, but you can see how it bowed up the pieces, so totally fucked that one up.woops.

>>7018375
Lurking, finish this meal man

>Flipped the fish, put it back in the oven, pots were pretty much done, set a timer for 5 min waited for the fish to temp 120 f with a digi thermometer to start my asparagus. let it go for about 4 min in med hot pan and with a little S and P and deglazed with some vermouth

>into the very hot pan went some light oil, the tops from my beets (chard) some s and p, and some spin, let it heat for about 45 sec while tossing once or twice, then hit with some of my balsamic reduction to stem it just till it was lightly wilted.
>>7018393
next post Anon

>>7018398
I hope that vampyre chick pulls her wieght and at least cleans the dishes.

>building the plates

>>7018414
she was my sous before she was my wife, she is awesome.
>finished plates. Remember every dish has a face.

>i should of taken more of a straight on angle with these photos so you could see the height of the dish better...

>>7018425
Those are good pics, the lighting is decent too.

>this one came out well

>>7018429
I don't like stuff piled up like that, but that's just me. You touch the thing and it falls apart which makes no sense to me.

>>7017449
Looks good man

>>7018431
This is currently how I like to do my plates. But all things go through fads.
I liked it for this one, but honestly, I have trouble visualizing plates, so alot of times i have to play around with a couple of different things till i find what I like. I am a good cook, but the wife is the one who can tell me how to just make awesome platters and presentations, she has that artist's eye.
I really utilize my team when coming up with presentations, I feel it is one of my weaker areas.
>>7018439
thank you Anon.
it was fun to make and we have enough to do another meal and a half this size of meat.
gonna do a bisque with my stock tomorrow and use the cheeks in omelets.

>>7018451
looks like i have the bowl on top of the food. lul

>>7018451
I think it looks good. Piling things is one of my favorite presentation styles, as long as it is done carefully like your plating.

>>7018458
thank you.
it's all about the tongs. and wiping your plate edges.

>>7018464
Looks nothing like any fish meat I've eaten, how is this ? Is it a freshwater thingy?

>>7018485
It is super buttery and flaky and really does taste like lobster in that it is sweet and creamy.
It is actually a type of skate. It cooks up denser than most fish meat, almost on the level of chicken breasts.
Denser, more body than something like orange roughy or cod.

>fish stock
>not just gross fish water

>>7018505
im just gonna drink it straight.
maybe some raw eggs and yellow mustard in it.

>nah, it's gonna become a bisque

>>7018182

your wife looks gross. So does the tranny holding her lure.

>>7018514
noice.

>>7018514
calm down faggot

>>7018514
kek

>>7018514
oh snap you got ROASTED OP

>>7018216
just fuck my asparagus up guys


use a knife, if you have skills you can do it in 3 seconds jesus christ

>>7019024
snapping them is quicker than a knife, and it breaks them all along the tneder spot, even if the tender spot is in different places, so you get the highest product yield that way.