Roasted Monkfish with Golden Olive Oil Kit

Tasting Notes of the Curator

Monkfish Tail (1.5kg) is known for its lobster-like texture—firm, subtly sweet, and substantial. Roasting it preserves its integrity while allowing for a crisp exterior and juicy interior.

What takes this dish from rustic to refined is the finish: a generous drizzle of Château D’Estoublon Salonenque, a buttery, herbaceous Provençal olive oil with a clean, round finish. This oil isn’t for cooking—it’s for crowning. Let it melt slightly over the warmth of the roasted fish, releasing green, golden aromatics with every bite.

Bread & Butter Sliced Chardonnay is our wine pairing of choice: light in alcohol, gently textured, and unobtrusive. The kind of wine you open for no reason—and find yourself finishing with satisfaction.

What’s in this bundle

• Monkfish Tail (Queue de Lotte) – 1.5kg frozen, deboned, skin-on
• Château D’Estoublon Salonenque Olive Oil – 500ml
• Bread & Butter Sliced Chardonnay – 750ml (low alcohol content)

Recipe

Roasted Monkfish with Golden Olive Oil

• Thaw the monkfish overnight in the fridge.
• Pat dry and slice into 4–6 thick medallions.
• Preheat oven to 200°C. Season fish with salt, cracked black pepper, and a touch of lemon zest.
• Heat olive oil (regular olive oil you may have in the kitchen) in a pan and sear the monkfish until golden on each side.
• Transfer to the oven and roast for 8–10 minutes until cooked through but still juicy.
• Let rest briefly. Then—pour the magic:
• Drizzle Château D’Estoublon Salonenque generously over each piece. This beautiful oil serves as a finishing oil.
• Serve with buttered greens, roasted potatoes, or a crisp baguette.
• Bring out your Bread & Butter Sliced Chardonnay for a wonderful pairing experience.
• Serves 4–5 depending on portioning.

The Quiet Luxury of Restraint

Not every great dish needs theatrics. Some just need confidence—and good ingredients. Here, you get all structure from the monkfish: firm, sweet, and unapologetically satisfying. No flake, no fuss—just clean, meaty bites that hold their shape.

Then comes the finish. The Salonenque olive oil doesn’t shout—it blooms. Warmed by the fish, it releases buttery softness and a lift of green that turns your plate into something fragrant and composed.

And with a sip of Chardonnay that doesn’t demand attention, you round it all out. Easy-drinking, low in alcohol, and gentle on the senses—like a conversation that lingers without trying too hard.

It’s not about doing more. It’s about knowing when to stop.

Storage Instructions

• Monkfish: Keep frozen. Thaw fully in fridge before cooking.
• Olive Oil: Store in a cool, dark place.
• Wine: Store upright. Chill before serving.