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The Fish Society > "m" > Monk and cod cheeks

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Monk and cod cheeks

The head of a large monkfish is a pretty scarey thing, but it yields two magnificent pieces of meat. Large cod are - sadly - in very short supply these days (although the situation is improving), but they too have jolly fine cheeks. These beautiful scampi-esque pieces of meat cook in a trice.

 

Occasionally you will find cod tongues here. They're even better than cheeks. Have a look at this lovely video about cod tongues from Norway (if you are a bit squeamish, skip the first 30 seconds).

 

You should also have a look at:

Posh misshapes

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Recipe

"I had dinner yestarday in Aldaba, one of the restaurants in Madrid that now occupies a high place in my list of favourites....

 

Mar chose a dish that was offered several times to us since the mushroom season started, and quite frankly, I was very sceptical about the actual result. This dish is also what decided me to write about Aldaba. kokotxas de bacalao al pil-pil (pil-pil sauce* cod fish cheeks) with Boletus Edulis. I wasn't sure about how well the taste of the kokotxas and the mushroom will result. It was simply amazing!. The textures were a perfect match, none of the flavours over-ruled the others (I was concerned about the pil-pil and the mushroom), and the whole set was delicious. As an afterthought, one of the simplest and best ways to cook boletus is just sauting them with some oil and garlic, which happen to be the main ingredients of pil-pil..."

 

(alighted upon at http://forums.egullet.org

 

These forums are a service of the Society for Culinary Arts & Letters, a nonprofit organization dedicated to advancement of the culinary arts.

 

Food Busker - Cod Cheeks