This monkfish is caught by Breton fishermen with a firm commitment to sustainable fishing. Guaranteed boneless and without skin, it is skilfully hand-filleted with a unique know-how. Renowned for its firm white fish, monkfish is also appreciated for its refined delicate texture, somewhat different from its image!
Cooking tips: Roll in shrinkwrap with a drizzle of olive oil to cook sous-vide around 12 minutes at 50°C for a 150g portion). Then sear to colour.
Origin: Brittany, France