Methuselah’s Plate: Poor Man’s Lobster
I like to cook. I like to eat. This is a good combination.
A little bit of this and a little bit of that and before you know it you’ve got yourself… something.
Monkfish is often referred to as the poor man’s lobster, most likely because of its texture and consistency, and of course, because of its relatively low cost when compared to the fabled red sea-bug.
The broth this dish sits in is an unskilled approach towards something called a nage: a variety of mildly flavored vegetables boiled in a chicken broth with copious amounts of butter, white wine, and if I had had it… heavy cream. The result is then strained, leaving you with a richly flavored, relatively thin broth that accompanies a richly flavored fish like Monkfish perfectly.
Click the image to view it in all it’s gory glory. Bon Apetite…
