Re: How To Get The Lobster In Cult Of The Lamb
Niki Wienberg
Cut and season: Cut the monkfish fillets into roughly equal size pieces so they cook in the same time. The number of pieces will depend on the size of the fillets you get and how they are cut. See photo above for how I cut the fillets I had.
Pan sear: Heat oil in a large non-stick pan over medium-high heat (or medium heat if your stove is strong). Place the thickest pieces of fish into the pan first. Leave for 1 minute then add the thinner (tail end) pieces. Cook for a further 2 minutes, then flip all pieces;
Baste, baste, baste! When the butter has fully melted and starts foaming, tilt the pan and start spooning the butter over the fish. The butter imparts flavour to the surface of the fish and gives it an extra-rich taste. Bathing with the hot butter also speeds up and promotes even cooking of the fish.
One of the unique things about monkfish is that the fillets are so thick and meaty they can be sliced like a steak. You see restaurants taking full advantage of this to present monkfish in all sorts of creative, beautiful ways.
Hi Nagi ,had to buy a whole Monk fish , skinned it (somewhat difficult) not the taste I expected for a poor mans lobster , still OK however , can the skin remain on , is this fish suitable for other types of cooking , baking etc. Love most of your recipes Regards Anthony
Given all the trials and tribulations that Jean Georges seems to have undergone according to the various online food fora in the past half year, I was hesitant to return. Recent reports from two vetted New York taste buds (bad pun intended) left me even more reluctant to consider another meal at one of my favorite restaurants.
The wine pairing really helped boost this dish in my estimation. The sommelier poured Patz & Hall Chardonnay (2005). It cut nicely across the pork fat and married wonderfully with the faintly sour vinaigrette. In a stroke of genius, the wine went equally as well with the Lobster Tartine, the counterpart lobster dish on the Signature Tasting, where it picked up a lovely dialogue with the fenugreek in the lemongrass broth. (Anecdotally, serendipity found the winemaker at the table next to ours.)
The most notable error was with my last course, a rack of lamb rubbed with spicy chili and coated in panko. It was overcooked. They had not asked for my temperature preference. (Why would they?) I thought it was safe to assume that lamb would be served medium rare, unless otherwise requested/stated. I had not even THOUGHT to bring the matter up. The lamb came out a solid medium-well.
Despite allegations that the Foie Gras Brulee was shrinking, I found the portion to be quite ample, especially after already having five courses, with two savory left to go. There has also been some dissatisfaction with the pineapple-Meyer lemon confit; an accomplice in the vast citrus conspiracy.
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