One of the first pieces of fish that I learnt to cook in a tiny french Bistro in Solihull. My first head chef.... "Ahmed" A rat tailed, French Moroccan with a penchant for cowboy boots and Fosters larger taught me how to roast it in butter until it just came away from the bone. Unfortunately I've no idea what became of my good friend but thankfully my love of monkfish has definitely outlived my fondness for Fosters larger. We portion our cut from only the top section, close to the head of a 2kg monkfish. By removing the tail end and retaining the central bone we can provide you with an even cut crucial for consistent cooking throughout, whilst the bone retains moisture and imparts flavour. Truly shines when roasted in butter or alternatively braise gently to create Monkfish Osso Bucco.
| On the bone | Skinless | Frozen | 250g | Serves 1 |
.svg)
.svg)
