Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do i prepare munkfish? (Fine dining menu)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i prepare munkfish? (Fine dining menu)?),it will help you,my kids.
Answers:
Have you ever taken the silver-skin off of a beef tenderloin? well it's like that, there is that weird veiny membrane on the outside, that needs to be removed. get a boning knife and get just underneath the membrane and then lifting up saw back and firth slightly while pushing the knife away from you. It's hard to explain. Once you get it cleaned the best way to cook it is by poaching in water or broth, then just before serving sear it in a hot pan for a better texture.
Other Answers:
I believe it is spelled "monkfish." You can go to almost any good recipe website, but I liked this one: http://frenchfood.about.com/od/fishseafood/r/monkfish.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do i prepare munkfish? (Fine dining menu)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i prepare munkfish? (Fine dining menu)?),it will help you,my kids.
Answers:
Have you ever taken the silver-skin off of a beef tenderloin? well it's like that, there is that weird veiny membrane on the outside, that needs to be removed. get a boning knife and get just underneath the membrane and then lifting up saw back and firth slightly while pushing the knife away from you. It's hard to explain. Once you get it cleaned the best way to cook it is by poaching in water or broth, then just before serving sear it in a hot pan for a better texture.
Other Answers:
I believe it is spelled "monkfish." You can go to almost any good recipe website, but I liked this one: http://frenchfood.about.com/od/fishseafood/r/monkfish.htm
Saw your addition at the top..
Peel off the black skin with a paring knife, then pull off the thin silver membrane. To fillet, lay the tail on a board and slide a knife along next to the backbone.
correctness,It's Non-profit and only for informational purposes.
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