Monkfish, also known as a “goosefish”, with its large head and mouth, is a flavoursome fish, and its firm and lean meat is highly valued by chefs.
Every part of a monkfish can be used in cooking. The head, for example, is used to prepare delicious soups and chowders, and the tail is prepared in many different ways; diced, sautéed or breaded; it is also used for fillings, croquettes, béchamel…
On the Els Peixaters menu, we offer different recipes using monkfish, as the exquisite “Monkfish fricandó with oyster mushrooms and a hint of cinnamon” which we are presenting in this video today.
How long will you take to make your reservation to come and try it?
Els Peixaters is your home; we cook to make you happy.