Wild fillet, from fish caught in Atlantic, North-East
The monkfish fillet is taken from the tail. Its meat is considered a delicacy. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, parma ham, chorizo and smoked paprika, are all great complements to monkfish.
1 portion of 500g is enough for a meal for 2-3 people depending on your recipe.
Price is per Kilo.
French Name: Filet de Lotte (lophius lophius)