Monkfish tails..

[Icecub]

Howzit Cubbie

Monkfish tails... hmmm :thumbs:

At the moment we're serving them with braised chicory, fondant potatoes and a light cep foam in the restaurant.

Some questions:

Are they cleaned of all the wings, membrane etc?
they are frozen at the moment not sure if the big bone is removed, waiting for it to defrost

Do they have the bone removed?

How big are they (preferably size and in grammes)? 0.480kg

Are they fresh or frozen? [frozen- i got them fresh then the fish monger said i could freeze them immediately[/b]

Did you get offered the tails and the cheeks? [b[only had tails[/b]

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Monkfish is also known as poor man's crayfish/ lobster

It's quite a meaty fish, with the cheeks being superb, compared to the tails.

You can trim the tails down and slice into escalopes for easier cooking. which is what i want to do..love them cut up

They're versatile to cook with, have a subtle flavour and great texture.

You could thread them on a brochette/ skewer with some scallops and grill them on the BBQ or simply pan fry them/ bake them etc.

At the restaurant we season them, lightly dust in seasoned flour and seal them off in a medium-hot pan with some olive oil. Remove them and bake them for a couple of minutes and serve immediately.

Have you looked here for some ideas:

http://www.chef2chef.net

PS: What volume do you have?

thanks cheffie..