The cheeks are located under the eyes; they’ll feel like large soft patches on an otherwise bony monkfish face. Geringer-Dunn freed the cheeks by cutting around the soft patches with a sharp knife.

200g monkfish cheeks or. monkfish tail cut into chunks. 2 sprigs flat leaf parsley. Sea salt. Freshly cracked black pepper. Method. Preheat oven to 190˚C.

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Add the monkfish cheeks and simmer for 4-5 minutes or until completely white and no longer opaque. Drain well. Arrange in a warm serving dish or on individual plates.

500g monkfish cheeks, trimmed 1tbsp of vegetable or corn oil 250ml double cream A couple of handfuls of spinach leaves, washed and chopped Salt and freshly ground black pepper ...

My husband and I recently returned from Amsterdam, where we found a wonderful, new restaurant, Le Zinc et les Dames. Le Zinc is the bar, and "les Dames" are the women who own the place. The ...

Jeremy Sewall is executive chef and co-owner of Island Creek Oyster Bar, one of the hottest places in the city for seafood. Eastern Standard and the Hawthorne, where he is consulting chef, are ...

IT being January and therefore the very best month to eat in the very best restaurants because there are always free tables, I’m in Edinburgh. At… ...

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...