Monkfish cheek

Joue de lotte

What it is

A monkfish is very nearly half head, and most boats behead it at sea and land only the tail — which is why the cheeks, two round nuggets of dense white muscle, reach so few counters. Where the tail is roasted on the bone like a small leg of lamb, the cheek is treated as a scallop: hot pan, ninety seconds a side.

In the kitchen

Pat them dry, salt at the last second and give them a very hot pan — they are wet muscle and will steam rather than colour. They are done when the centre loses its translucency, and not a moment after.

Goes with

Butter Lemon Saffron Leek Chorizo Parsley Olive oil Thyme

Same species

Ankimo Monkfish

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