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.

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.

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 ...

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 ...

Monkfish is usually sold with the head removed; the remaining body is called the ‘tail’. The tail is sold in steaks; meat is also harvested from the head – monkfish cheeks are considered a ...