pickled monkfish

muntjac · « **on:** October 14, 2007, 21:24 »

got a 5lb tail from a friend tonite .now years ago i used to love pickled monk which i ahd when we went into the harbours and docks up in the west coast scotland now i feel like having some of this pickled .so anybody know how its done

WG. · « **Reply #1 on:** October 14, 2007, 21:53 »

New one on me mate.

Only fish that I can think of having had pickled would be ... soused and rollmop herrings (Scotland), gravedlaks (Norway), and ceviche (Mexico)

Can you describe the pickled monkfish? Was it only cooked with vinegar or was it pickled to preserve it?

muntjac · « **Reply #2 on:** October 14, 2007, 22:03 »

no idea mate , do know it was blooming loverly .bit like dutch pickled cucumber

gobs · « **Reply #3 on:** October 14, 2007, 22:07 »

Donno, we have rusli, pickled fish to store with chilli and onions, but it's no monkfish for sure. :roll:

WG. · « **Reply #4 on:** October 14, 2007, 22:24 »

Munty, maybe if you PM'd Sheena - her Dad still lives up at Achiltbuie and he may know?

Have you got a recipe for rusli, gobs? Might work with monkfish too??

Or try a piece of monkfish (unpickled) with a Pernod sauce. Had it many moons ago in Orkney and it was simply excellent.

muntjac · « **Reply #5 on:** October 14, 2007, 22:28 »

pernod? yuckkkkkkkkkk no thanks mate :roll:

WG. · « **Reply #6 on:** October 14, 2007, 22:32 »

Quote from: "muntjac"

pernod? yuckkkkkkkkkk no thanks mate :roll:

You won't want this recipe then : http://uktv.co.uk/food/recipe/aid/515365

gobs · « **Reply #7 on:** October 14, 2007, 22:39 »

I've got recipe for rusli, but I don't know what flavour MUnty is after it's a bit peculiarly strong and off putting for a lot of people who do not like it. :roll:

WG. · « **Reply #8 on:** October 14, 2007, 22:41 »

Quote from: "gobs"

I've got recipe for rusli, but I don't know what flavour MUnty is after it's a bit peculiarly strong and off putting for a lot of people who do not like it. :roll:

He'll eat anything as long as it hasn't got Pernod in!

gobs · « **Reply #9 on:** October 14, 2007, 23:06 »

I'll dig it up if he is interested none of me family would eat it, so I haven't made it for a while. Not that it's bad, its just they are fussy about see food and offal and that stuff. :roll:

gobs · « **Reply #10 on:** October 15, 2007, 00:54 »

Note this recipe is for small fish, it could work for anything though, chop it up.
Ruszli
1/2 kg fish well cleaned, thickly salted, leave in fridge for one week, skin left on
1/2 kg onions finely sliced
1 tsp of mustard seed
8-10 whole pepper corns
3-4 bay leaves
1 carrot
salt
sugar
water
vinegar

Method:

Soak and wash through salted fish several times, whilst letting your sliced onion stand in salt for about half hour.
You will need about 4-5 dl pickling water for this amount(about a pint, handily), 1/3 10% vinegar, 2/3 water, pinch of salt, 1 tbsp of sugar, stir whilst sugar and salt dissolved.
Squeeze your onion dry of juices.

Packing order is (apparently) important. Put in jars:bottom few slices of carrots, couple of pepper corns,1 bay leaf, some mustard seeds, then ( note measurement) 2 fingers thick layer of onions, followed by standing upright fish(or bits of), same covering on top, as on bottom.
Cover with pickling water and close.
Needs ripening for 4 weeks in a cool place, can be low temp fridge space.
there you are. Enjoy. And please do not open in any squamish person's presence it does smell. You were worned.

gobs · « **Reply #11 on:** October 15, 2007, 01:04 »

Quote from: "gobs"

Note this recipe is for small fish, it could work for anything though, chop it up.
Ruszli
1/2 kg fish well cleaned, thickly salted, leave in fridge for one week.
1/2 kg onions finely sliced
1 tsp of mustard seed
8-10 whole pepper corns
3-4 bay leaves
1 carrot
salt
sugar
water
vinegar
add or don't chilli to your liking

Method:

Soak and wash through salted fish several times, whilst letting your sliced onion stand in salt for about half hour.
You will need about 4-5 dl pickling water for this amount(about a pint, handily), 1/3 10% vinegar, 2/3 water, pinch of salt, 1 tbsp of sugar, stir whilst sugar and salt dissolved.
Squeeze your onion dry of juices.

Packing order is (apparently) important. Put in jars:bottom few slices of carrots, couple of pepper corns,1 bay leaf, some mustard seeds, then ( note measurement) 2 fingers thick layer of onions, followed by standing upright fish(or bits of), same covering on top, as on bottom.
Cover with pickling water and close.
Needs ripening for 4 weeks in a cool place, can be low temp fridge space.
there you are. Enjoy. And please do not open in any squamish person's presence it does smell. You were worned.

gobs · « **Reply #12 on:** October 15, 2007, 01:07 »

sorry I just messed up, a bit too late I suppose. :oops:

WG. · « **Reply #13 on:** October 15, 2007, 09:28 »

Thanks gobs. Do you really get 10% vinegar in Hungary? Ours is usually only 5% (acetic acid by volume, that is).

gobs · « **Reply #14 on:** October 15, 2007, 10:24 »

Yes, also, if my memory serves me right, 20 %.

Thanks, for pointing that out, I often struggle to get the flavour right using vinegar. Taste the pickling water, sour flavour should be very strongly dominant in this food.

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pickled monkfish

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