Another great post, Leah. I love the choice of Chablis. My inlaws knew I liked Chablis years ago and were coming for a visit. The brought a bottle of Italian Swiss Colony Mountain Chablis. It was "interesting".
If I fluke a monkfish in the next couple of weeks can I drop it in here rather than start a new thread?
I do this when I get a fish around a kg or so,headless. Skin it,then cut the backbone out but leave it joined at the tail & between the 2 filletsButterfly but still one piece..Then I put a very robust mix of preserved lemon,anchovy & roasted red pepper,garlic,lemon thyme ,butter along the fillets then string it up like a roast so its a complete parcel then do it in the MES.
So its sort of a roulade.Knife work a little tricky but worth the trouble.
Yes by all means Mick, add your monkfish right into this thread if you wish! I LOVE seeing your food - can smell it through the screen even - and that rendition sounds delicious! (Anything with the word "anchovy" in it of course; (whether the white anchovies or traditional) makes me thrilled!
Meanwhile, happy brand new and beautiful week! Cheers! - Leah