/ck/ - Food & Cooking » Thread #7017449

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Monkfish Stock

Anonymous Tue 27 Oct 2015 17:08:50 No.7017449 View Reply Report Delete

Quoted By: >>7017495 >>7017735 >>7017949 >>7017957 >>7018439

Anyone ever tried doing a fish stock with the leftovers from breaking down a monkfish?

Anonymous

Anonymous Tue 27 Oct 2015 17:23:39 No.7017495 Report Delete

Quoted By: >>7017507

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

Anonymous

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Anonymous Tue 27 Oct 2015 17:26:36 No.7017507 Report Delete

Quoted By: >>7017942

>>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.

Anonymous

Anonymous Tue 27 Oct 2015 18:37:16 No.7017735 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 19:48:36 No.7017942 Report Delete

Quoted By: >>7017957

>>7017507
The cheeks are also really good.

Anonymous

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Anonymous Tue 27 Oct 2015 19:50:43 No.7017944 Report Delete

Quoted By:

That fuckin fish looks like mayor crackhead.

Anonymous

Anonymous Tue 27 Oct 2015 19:53:06 No.7017949 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 19:57:40 No.7017957 Report Delete

Quoted By:

>>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.

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Cork Tue 27 Oct 2015 21:19:27 No.7018179 Report Delete

Quoted By:

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.

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Cork Tue 27 Oct 2015 21:20:33 No.7018182 Report Delete

Quoted By: >>7018205 >>7018514

>here is wife totally freaked out by the thing.

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Cork Tue 27 Oct 2015 21:22:08 No.7018189 Report Delete

Quoted By:

some black olives and peruvian peppers for the salsa.

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Cork Tue 27 Oct 2015 21:23:14 No.7018194 Report Delete

Quoted By:

>Smile

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Cork Tue 27 Oct 2015 21:24:41 No.7018198 Report Delete

Quoted By:

>inside the mouth

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Cork Tue 27 Oct 2015 21:26:42 No.7018204 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 21:26:55 No.7018205 Report Delete

Quoted By: >>7018216

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

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Cork Tue 27 Oct 2015 21:28:30 No.7018216 Report Delete

Quoted By: >>7018238 >>7019024

>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.

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Cork Tue 27 Oct 2015 21:29:53 No.7018223 Report Delete

Quoted By:

> here is the first cheek cut out

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Cork Tue 27 Oct 2015 21:31:11 No.7018227 Report Delete

Quoted By:

> both cheeks

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Cork Tue 27 Oct 2015 21:32:36 No.7018231 Report Delete

Quoted By:

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

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Cork Tue 27 Oct 2015 21:33:43 No.7018237 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 21:33:50 No.7018238 Report Delete

Quoted By: >>7018247 >>7018275

>>7018216
Make sex with her

Anonymous

Anonymous Tue 27 Oct 2015 21:36:41 No.7018246 Report Delete

Quoted By: >>7018258

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

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Cork Tue 27 Oct 2015 21:36:53 No.7018247 Report Delete

Quoted By: >>7018262

>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.

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Cork Tue 27 Oct 2015 21:39:51 No.7018258 Report Delete

Quoted By: >>7018282 >>7018285

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

Anonymous

Anonymous Tue 27 Oct 2015 21:40:41 No.7018262 Report Delete

Quoted By: >>7018280

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

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Cork Tue 27 Oct 2015 21:41:08 No.7018264 Report Delete

Quoted By: >>7018266

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

Anonymous

Anonymous Tue 27 Oct 2015 21:42:07 No.7018266 Report Delete

Quoted By: >>7018280

>>7018264
Awesome thread, keep it up!

Anonymous

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Anonymous Tue 27 Oct 2015 21:44:57 No.7018275 Report Delete

Quoted By:

>>7018238

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Cork Tue 27 Oct 2015 21:46:19 No.7018280 Report Delete

Quoted By:

>>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.

Anonymous

Anonymous Tue 27 Oct 2015 21:47:18 No.7018282 Report Delete

Quoted By: >>7018294

>>7018258
she has massive gums

Anonymous

Anonymous Tue 27 Oct 2015 21:47:22 No.7018283 Report Delete

Quoted By:

I want sexy time with your intel

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Cork Tue 27 Oct 2015 21:48:02 No.7018284 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 21:48:27 No.7018285 Report Delete

Quoted By: >>7018294 >>7018303

>>7018258
That's a vampyre

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Cork Tue 27 Oct 2015 21:51:54 No.7018294 Report Delete

Quoted By:

>>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

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Cork Tue 27 Oct 2015 21:53:00 No.7018298 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 21:54:41 No.7018303 Report Delete

Quoted By: >>7018314

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

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Cork Tue 27 Oct 2015 21:54:53 No.7018304 Report Delete

Quoted By:

>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.

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Cork Tue 27 Oct 2015 21:57:17 No.7018314 Report Delete

Quoted By: >>7018321

>>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.

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Cork Tue 27 Oct 2015 21:59:31 No.7018321 Report Delete

Quoted By:

>>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.

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Cork Tue 27 Oct 2015 22:02:00 No.7018329 Report Delete

Quoted By:

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

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Cork Tue 27 Oct 2015 22:07:03 No.7018344 Report Delete

Quoted By:

>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.

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Cork Tue 27 Oct 2015 22:08:32 No.7018349 Report Delete

Quoted By:

>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.

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Cork Tue 27 Oct 2015 22:12:58 No.7018361 Report Delete

Quoted By:

>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)

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Cork Tue 27 Oct 2015 22:14:33 No.7018367 Report Delete

Quoted By:

>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.

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Cork Tue 27 Oct 2015 22:17:31 No.7018375 Report Delete

Quoted By: >>7018393

>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.

Anonymous

Anonymous Tue 27 Oct 2015 22:23:26 No.7018393 Report Delete

Quoted By: >>7018406

>>7018375
Lurking, finish this meal man

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Cork Tue 27 Oct 2015 22:24:44 No.7018398 Report Delete

Quoted By: >>7018414

>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

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Cork Tue 27 Oct 2015 22:26:51 No.7018406 Report Delete

Quoted By:

>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

Anonymous

Anonymous Tue 27 Oct 2015 22:27:47 No.7018414 Report Delete

Quoted By: >>7018419

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

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Cork Tue 27 Oct 2015 22:28:08 No.7018416 Report Delete

Quoted By:

>building the plates

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Cork Tue 27 Oct 2015 22:29:36 No.7018419 Report Delete

Quoted By:

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

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Cork Tue 27 Oct 2015 22:31:03 No.7018425 Report Delete

Quoted By: >>7018428

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

Anonymous

Anonymous Tue 27 Oct 2015 22:32:07 No.7018428 Report Delete

Quoted By:

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

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Cork Tue 27 Oct 2015 22:32:09 No.7018429 Report Delete

Quoted By: >>7018431

>this one came out well

Anonymous

Anonymous Tue 27 Oct 2015 22:33:43 No.7018431 Report Delete

Quoted By: >>7018451

>>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.

Anonymous

Anonymous Tue 27 Oct 2015 22:35:27 No.7018439 Report Delete

Quoted By: >>7018451

>>7017449
Looks good man

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Cork Tue 27 Oct 2015 22:39:27 No.7018451 Report Delete

Quoted By: >>7018454 >>7018458

>>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.

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Cork Tue 27 Oct 2015 22:40:28 No.7018454 Report Delete

Quoted By:

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

Anonymous

Anonymous Tue 27 Oct 2015 22:41:39 No.7018458 Report Delete

Quoted By: >>7018464

>>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.

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Cork Tue 27 Oct 2015 22:43:28 No.7018464 Report Delete

Quoted By: >>7018485

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

Anonymous

Anonymous Tue 27 Oct 2015 22:50:34 No.7018485 Report Delete

Quoted By: >>7018503

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

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Cork Tue 27 Oct 2015 22:56:36 No.7018503 Report Delete

Quoted By:

>>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.

Anonymous

Anonymous Tue 27 Oct 2015 22:57:06 No.7018505 Report Delete

Quoted By: >>7018510

>fish stock
>not just gross fish water

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Cork Tue 27 Oct 2015 22:58:32 No.7018510 Report Delete

Quoted By:

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

>nah, it's gonna become a bisque

Anonymous

Anonymous Tue 27 Oct 2015 23:00:27 No.7018514 Report Delete

Quoted By: >>7018563 >>7018565 >>7018618 >>7019016

>>7018182

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

Cork

Cork Tue 27 Oct 2015 23:16:15 No.7018563 Report Delete

Quoted By:

>>7018514
noice.

Anonymous

Anonymous Tue 27 Oct 2015 23:16:30 No.7018565 Report Delete

Quoted By:

>>7018514
calm down faggot

Anonymous

Anonymous Tue 27 Oct 2015 23:39:37 No.7018618 Report Delete

Quoted By:

>>7018514
kek

Anonymous

Anonymous Wed 28 Oct 2015 02:18:35 No.7019016 Report Delete

Quoted By:

>>7018514
oh snap you got ROASTED OP

Anonymous

Anonymous Wed 28 Oct 2015 02:23:41 No.7019024 Report Delete

Quoted By: >>7019806

>>7018216
just fuck my asparagus up guys

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

Anonymous

Anonymous Wed 28 Oct 2015 11:19:42 No.7019806 Report Delete

Quoted By:

>>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.

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