Monkfish Brioche Rolls
These monkfish rolls are made using the cheeks. Often discarded, these meaty morsels are super sweat and so tasty fried in butter here.
250-300g monkfish cheeks or tail fillets, skinned
2tbsp olive oil
salt and pepper
2 garlic cloves, minced
squeeze of lemon juice
5g parsley, chopped
2 brioche rolls
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. Don’t 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.