Monkfish

Lotte

What it is

So ugly that fishmongers traditionally removed the head before display, and it was once thrown back as worthless. Its dense tail meat behaves like meat rather than fish, which is why it is called the poor man's lobster — a name it has long outgrown in price.

In the kitchen

Strip off every trace of the grey membrane. It shrinks violently in the pan and curls the fillet into a knot.

Goes with

Lard Garlic Saffron Tomato Thyme White wine vinegar Leek Olive oil

Same species

Ankimo Monkfish cheek

Also used with

Pastis

In season alongside

Abalone American lobster Bonito (katsuo) Arctic char European conger Brown crab

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