Equipment
Ingredients
Poaching Liquid
- 1000 ml water
- 15 g kosher salt
- 15 ml lemon juice
Monkfish Salad
- 450 g monkfish fillet, purplish membrane removed, cut into 3cm medallions
- 60 g mayonnaise
- 40 g celery, finely diced
- 15 g scallion, thinly sliced, green and light green parts only
- 10 ml lemon juice
- 2 g black pepper, freshly ground
Buns & Assembly
- 30 g unsalted butter, room temperature
- 4 split-top hot dog buns
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 324 kcal
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 391 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 44 mg
- Potassium
- 540 mg
- Calcium
- 59 mg
- Iron
- 1.2 mg
- Magnesium
- 34 mg
- Phosphorus
- 238 mg
- Zinc
- 0.6 mg
- Vitamin A
- 69 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.4 mg
- Folate
- 16 mcg
- Water
- 119 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp knife, carefully peel away and discard the tough, purplish-grey membrane from the monkfish fillets, as it will cause the fish to shrink and become rubbery when cooked. Slice the meat into even 3cm medallions.
In a saucepan, bring the water, kosher salt, and 15ml of lemon juice to a gentle simmer, aiming for a liquid temperature around 80°C/175°F.
Gently lower the monkfish medallions into the poaching liquid. Poach for 4 to 5 minutes until the flesh turns bright white and feels firm to the touch, reaching an internal temperature of 60°C/140°F.
Remove the monkfish with a slotted spoon and transfer to a plate lined with paper towels. Pat thoroughly dry to prevent a watery dressing, then place in the refrigerator to cool for 10 minutes.
Once the fish is cool, roughly chop it into bite-sized 1cm chunks. In a mixing bowl, gently fold the chopped monkfish with the mayonnaise, diced celery, sliced scallion, 10ml of lemon juice, and black pepper until evenly coated.
Melt the unsalted butter in a skillet over medium heat. Place the split-top hot dog buns on their flat sides in the skillet. Toast for 1 to 2 minutes per side until golden brown and crispy.
Divide the chilled monkfish salad generously among the warm, toasted buns. Serve immediately while the contrast between the cool filling and warm bun is at its peak.
Chef's Notes
- Monkfish is famously known as poor man's lobster because its dense, slightly sweet meat mimics the prized crustacean almost perfectly when cooked gently.
- Thoroughly patting the poached monkfish dry is an essential step. Any residual poaching liquid will water down your mayonnaise dressing and compromise the texture of the toasted bun.
- Seek out top-split New England style hot dog buns. Their flat, crustless sides are specifically designed to absorb butter and toast beautifully in a skillet, creating a necessary textural contrast.
- Do not skip the chilling step. Combining warm fish with cold mayonnaise causes the emulsion to break, leading to an unappealing, oily salad.
Storage
Refrigerator: 2 days — Store the monkfish salad and buns separately. Assemble just before eating.
Reheating: Do not reheat the monkfish salad. Buns can be lightly toasted fresh.
Troubleshooting
Monkfish is tough, rubbery, and curled up tightly
Cause: The outer purplish membrane was not completely removed before cooking, or the water was boiling too vigorously.
Fix: Cannot be fixed once cooked. Chop the meat finer to make it easier to chew.
Prevention: Ensure every trace of the thin membrane is stripped off the fillet before slicing, and maintain a gentle poach rather than a rolling boil.
The salad dressing is watery and the bun gets soggy quickly
Cause: The poached monkfish was not dried adequately before mixing with the mayonnaise.
Fix: Drain the excess liquid from the salad bowl and stir in an extra spoonful of mayonnaise to re-emulsify.
Prevention: Always pat the poached fish completely dry with paper towels on all sides before chilling.
Cultural Context
The traditional lobster roll is a defining staple of New England summer cuisine, originating at a restaurant in Milford, Connecticut in the 1920s. Using monkfish as a substitute is a beloved regional culinary hack that captures the sweet, meaty essence of the classic coastal dish at a fraction of the cost, making it highly accessible for a casual weeknight dinner.
