Monkfish tail- Queue de lotte

Per kg: HK$ 280

Monkfish tail is easy to prepare. It does not have any fish bones, only a thick spince that is very easy to remove.

This thin and firm flesh can be cooked the same way as meat :

- Fried : in a friing pan with a bit of butter or olive oil

- Grilled : As a brochette with herbes, or even wrapped in bacon

- In a sauce : sauce américaine, aux échalottes...

- Roasted : In the oven covered in oil or cooking wine

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