Fishes | Monkfish, fillets, monkfish liver... | Le Delas
Tide | Fishes | Monkfish, monkfish fillets, monkfish liver...
This small boat monkfish caliber 1-2kg offers firm and tasty white flesh, particularly appreciated by catering professionals. Caught by small boats using traditional respectful methods, it guarantees optimal freshness and remarkable taste quality. Its dense texture and delicate flavor make it a noble fish perfectly suited to gastronomic preparations. Sold by weight, this monkfish selected with high standards by Le Delas ensures chefs an exceptional product available at Rungis and delivered throughout France.
Culinary uses:
Excellent in pan-fried or grilled medallions to reveal its firm texture. Ideal for bourrides, cotriade and fish soups. Perfectly suited to slow cooking in casserole or papillote preparations. Remarkable in finely sliced carpaccio or tartare for refined starters. Harmonizes with white butter sauces, Mediterranean herbs and seasonal vegetables.
Storage and preparation advice:
► Store in refrigerator between 0°C and 2°C on ice bed
► Consume quickly after reception for optimal freshness
► Carefully fillet while removing the membrane
► Clean thoroughly before cutting and cooking
► Avoid overcooking to preserve flesh tenderness
This fish is bought at the Roscoff auction. Fished at the filleyeur, the flesh remains intact and retains its high quality. This fish has the advantage of being able to hold certain cooking times remarkably well. Non-rubbery, it does not render juice or water. Its flesh is pearly. It can for example be pricked with chorizo without the flesh falling apart.
