Loading Search Bar...
10 mins

+ waiting
Monk Fish Delight Recipe

Monk Fish Delight

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Slimmers

Recipe by  

In France, this dish is known as Terrine de lotte (monkfish terrine) but I thought it sounded sexier as Monk Fish Delight (humour me - I'm just a man!). It's a dish that M-D and I prepare quite often, particularly when we are entertaining. It's a great starter course and needs to be made the day before (which allows you plenty of time to focus on preparing the rest of your meal).

Ring Pan or Ring TinWe always use a 10" (25cm) circular ring tin, so the terrine comes out looking like a large doughnut! We then put mayonnaise into a small dish and place this in the centre of the terrine for guests to help themselves. Served with a warm, crusty bread roll, it's a delight (hence the name!!)

And don't ignore the fact it can be sliced and eaten at any time as a snack, and is healthy and low fat.

      Preparation Time: 30 Minutes + waiting

      Cooking Time: 40 Minutes

Ingredients for Monk Fish Delight

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1½ lb
monk fish fillets **
2 tablespoons
tomato purée (tomato paste)
salt and pepper
1 teaspoon
mixed spice


How to Cook Monk Fish Delight

  1. First of all, make sure that your fishmonger has skinned the fillets (it's a little more difficult with monk fish than with other fish). Place the fillets into a large pan of salted water and add the juice of both lemons. Bring to the boil then reduce the heat and allow to simmer for 15-20 minutes.
  2. Remove the fish and take away any remaining signs of skin. Gently break the monkfish flesh into pieces about 2" (5cm) big. Above all, do NOT crumble the fish. Leave to completely cool.
  3. In a bowl, beat one egg, then add the tomato purée (tomato paste). Add the other eggs, one at a time, while beating. Mix in the spice and then add the cooled monkfish pieces.
  4. Using a cooking tin of your choice - either a 10" (25cm) circular ring tin like us, or a 9"x5" (22.5cm x 12.5cm) oblong loaf tin (right) - butter the inside lightly to prevent the terrine from sticking, then pour in the fish and egg mixture.
  5. Cook in a bain-marie in a preheated moderately hot oven (Mk 7 - 425ºF - 220ºC) for 40 minutes without covering. If this sounds complicated, it's not!!! A bain-marie is simply a water bath used for gentle cooking (or for keeping food warm). The dish or tin in which the food is to be cooked is placed in a larger container (we often use a large roasting tin) containing hot water. This is maintained at just below simmering heat. So, to put it simply, pour about 1" (2.5cm) of boiling water into a large roasting tin (big enough easily to accommodate your chosen cooking tin) then place your terrine tin into the water bath and allow to cook.
  6. After cooking, remove the terrine and check it is cooked by inserting a knitting needle (or similar). If the needle comes out clean, the terrine is cooked. If not, give it another few minutes in the oven. Turn the terrine out onto a plate and place in the fridge overnight.
  7. Serve cold with a light, crispy salad and a bowl of mayonnaise. You can garnish with hard-boiled eggs, prawns, slices of lemon or avocado etc, if you wish.
  8. ** Some fishmongers don't offer monkfish fillets - only whole tails (complete with bone). In this case, purchase ½ lb (250g) extra, to allow for the weight of the bone, and cook the fish complete with the bones. You can then easy separate flesh and bone after cooking.

Check the terrine whilst cooking to make sure there is enough water in the bain-marie. It can evaporate if you don't keep an eye on it.
GRAHAM'S WINE RECOMMENDATION: GrahamA dry, crisp white should be your choice – Sauvignon Blanc (Fumé Blanc), or a fruity Italian white like Vernaccia, Orvieto, Soave or Frascati.
Print Kitchen-Friendly View

Reviews of Monk Fish Delight

Rating 5 out of 5 - Many cooks will make this recipe again October 13 2012
I really enjoy monkfish, though some people look down on it (too bad for them). The flavors of this terrine were delicious (simple fish and a hint of tomato) though I might try it with sun dried tomatoes next time, just for fun! I can recommend that you serve with whole basil leaves, it adds an extra dimension! We had this last night for a New Year party and everybody loved it.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

10 Epic Turkey Recipes
10 Epic Turkey Recipes

Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.

145 Comfort Foods
145 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

25 Ways with Chicken Breasts
25 Ways with Chicken Breasts

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

Other Fish & Seafood Recipes

Left-over Mussels
Left-over Mussels

Well I know it sounds strange to leave mussels uneaten but sometimes there are a few too many even for Meester Graham! No problem...

Sardines with Breadcrumb, Parsley and Parmesan Stuffing
Sardines with Breadcrumb, Parsley and Parmesan Stuffing

The Italian name for stuffed sardines is sarde" alla beccafico". Call it what you like, it's quick and easy to make and quite delicious.

Spicy Baby Octopus
Spicy Baby Octopus

Spicy Baby Octopus is a simple dish that's packed with flavour. Tender baby octopus with a spicy chunky tomato sauce fresh parsley and lemon zest


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.