The food of my choice is monk fish, the restaurant I used to work at ( Atera ) has a monk fish dish. It is a pain to clean and skin the fish. Unlike other fish, they don’t really have scales, the skin is very slimy, we used to tear the skin apart by hand, ripped through the skin as if we are unwrapping a plastic film.
Once the skin is peeled, we cook the fish with cedar, celtuce, sea beans, creme fraiche, dill oil and herbs.
Once a vicious fish, now a beautiful dish!