Monkfish Brioche Rolls
Jack Munn
Category
Seafood
Cuisine
Texmex
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
These monkfish rolls are made using the cheeks. Often discarded, these meaty morsels are super sweat and so tasty fried in butter here.
Ingredients
-
250-300g monkfish cheeks or tail fillets, skinned
-
2tbsp olive oil
-
salt and pepper
-
3tbsp butter
-
2 garlic cloves, minced
-
squeeze of lemon juice
-
paprika, pinch
-
5g parsley, chopped
-
2 brioche rolls
Directions
Season the monkfish with salt and pepper. In a non stick pan, begin frying off the monkfish in olive oil for 2 minutes each side, after 4 minutes add the butter, lemon, parsley, paprika and garlic. Cook the cheeks for a further minute each side, basting with the garlic butter, then remove and leave to rest for 5 minutes. Donβt throw away the butter.
After resting for 5 minutes, chop into bite sized pieces and place in a bowl. Pour over the butter sauce from the pan and mix well. Slice half way through the brioche buns, and in the same pan toast the rolls. Add the garlicky monkfish mixture into the toasted rolls and drizzle over any of the remaining butter at the bottom of the bowl. Sprinkle with parsley and enjoy.
