Wild fish caught in Atlantic, North-East
Monkfish doesn’t rank in the top beauty of fishes. Even with its scaring face which looks like a toad, this is a very easy to cook fish as it doesn’t have bones, only a dorsal spine. The flesh is lean, white and thick with a close to meat texture. It can be cooked in the simplest way or be cooked like lamb shoulder on the bone.
One kilogram will be enough as a starter for 6 and a main course for 3.
French Name: Queue de Lotte
How to prepare (gut and cut fillets) a whole fish