We bought the tailpiece of the monkfish for this special dish The friendly fishmonger at the Hanos has filleted it for us and gave it in 2 beautiful pieces. The entire tail was 2 kilos, after filleting there was only 1.2 kilos left. We have vacuumed half of it in the freezer, the other piece is in this recipe.
You can find the recipe for the spaghetti squash on the following link:
We fueled the Green Egg to 200C and fitted it with the cast iron grid. This is nice and warm through and through and transfers this nicely to the fish. The fish itself is firm and fleshy, making the proscuito and sage a wonderful addition to this. Leave the filleted rump whole and arrange the slices of proscuito in a row lengthwise. Place a number of sage leaves and the fish on top.
Fold the slices of proscuito over the fish and use cooking twine to tie it tightly. When the Green Egg is at a nice 200C, place the monkfish on the cast iron grid. The target core temperature is 64C, then the monkfish is nicely cooked.
Serve the monkfish with the pumpkin and a deliciously rich pinot noir (we have a pinot noir from the Languedoc from Domaine Coudoulet), the combination of the meaty fish, the salty ham and the sage make this a fantastic combination.