Monkfish Au Vin: Long Table Dining Event at Bakerie

For the next instalment of Bakerie's popular Long Table Dining Events they'll be serving up Monkfish Au Vin poached in red wine and infused with garlic and herbs, paired with Le Sanglier Carrignan Red Wine.

By Steven Pankhurst | April 24th '17

For the next instalment of Bakerie’s popular Long Table Dining Events they’ll be serving up Monkfish Au Vin poached in red wine and infused with garlic and herbs, paired with Le Sanglier Carrignan Red Wine.

Date: Thursday 11th May 2017
Time: 7pm – 11pm (food served at 7.30pm)
Tickets: £14.50
Limited tickets available

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If you’d never eaten monkfish before and you asked somebody to describe its taste they’d probably say its a bit like chicken. A good description because it hits the nail on the head. If there’s one fish that has a meaty quality to it then I’d have to agree its monkfish. Its got a mild, sweet, and succulent flavour with a texture and colour very similar to that of a chicken fillet.

Its little wonder then that a lot of the flavours that work really well with chicken marry well with monkfish too. “A chicken in every pot.” so said King Henri IV of France, in what would become a famous political promise of general welfare, from peasants on up. Out of Henri’s famous promise grew a dish, one of several that are recognized the world round as quintessentially French: the coq-au-vin recipe. This is not to say that Henri had chicken stew braised in wine in mind when he made his proclamation, but this dish has come to be associated with the idea behind the quote.

At the Long Table Dining event, Bakerie will be using the classic recipe with Monkfish instead of Chicken and serving it with a large glass of Le Sanglier Carrignan.

 

Bakerie
45 Lever Street, Northern Quarter, Manchester, M1 1FN
Bookings: 0161 236 9014
bakeriemcr.com