“Surf and Turf”

Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Here, the monkfish is so solid and substantial that it can support the richness of the oxtails, and the combination of fish and rich braised meat results in a very earthy dish.

Searing the meat, then slow-cooking it to extract its flavors and those of the vegetables into the braising liquid results in a “falling off the bone” tenderness and meat that melts in your mouth.

Monkfish has a high tolerance for cooking—if you inadvertently overcook it, it won’t be catastrophic—and