Monkfish Centre Cut Steak

Coveted by chefs for its highly versatile, meaty white flesh, the value of this fish is ever increasing. Fished locally in the crystal-clear waters off the Cornwall coast, a reduction in quotas on deep water netting for monkfish have improved the sustainability of this fish, and new technologies have lessened the accidental by-catch of cetaceans. Its dense, boneless texture and clean, delicate flavour give you the chance to get experimental. Serve as a crudo garnished with hazelnut dukkah and pomegranate arils, or grilled with a herb crust and served with a saffron beurre blanc.