Monkfish Rolls

Name: Monkfish Rolls
Ingredients: Salt; 1 * pounds monkfish, cut into 3-inch pieces; 1 1/2 cups chopped celery; 1 1/2 tablespoons sliced scallions; 1 1/2 tablespoons sliced chives; 1 teaspoon chopped tarragon; 13 cup mayonnaise; 1 tablespoon lemon juice; Zest of one lemon; Freshly ground black pepper; 2 tablespoons butter, softened; 4 hot-dog rolls

12 ingredients

9 steps

Ingredients

Salt
1 * pounds monkfish, cut into 3-inch pieces
1 1/2 cups chopped celery
1 1/2 tablespoons sliced scallions
1 1/2 tablespoons sliced chives
1 teaspoon chopped tarragon
13 cup mayonnaise
1 tablespoon lemon juice
Zest of one lemon
Freshly ground black pepper
2 tablespoons butter, softened
4 hot-dog rolls

Directions

1

Bring a large saucepan of salted water to a boil.
2

Lower the heat to a simmer, add the monkfish and poach for 8 to 10 minutes, or until fully cooked.
3

Drain, then remove the dark veins and membrane and discard.
4

Pull the monkfish into bite-size pieces and place them in a large bowl.
5

Add the celery, scallions, chives, tarragon, mayonnaise, lemon juice and zest.
6

Season with salt and pepper.
7

Blend until the fish is evenly coated with the dressing.
8

Butter the cut sides of the hot-dog buns and toast either under a broiler or in a nonstick pan over medium heat.
9

Fill each roll with a helping of monkfish salad.