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monkfish cheek

In France, we use the term 'Baudroy' for whole fish and 'monkfish' for fish without the head. The monkfish low in calorie, provides quality proteins, it is a source of potassium, calcium, magnesium and phosphorus that participate in the proper functioning of the organism. Discover the recipes based on monkfish, the nutritional values of the monkfish, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
70 Cal
Lipids
-1 G
Cholesterol
44.1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
-1 G
Protein
16.7 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to keep the monkfish cheek ?
After fishing, remove the monkfish cheeks and clean them carefully. Rinse the monkfish cheeks in cold water. Place the monkfish cheeks in an airtight container and keep them in the refrigerator for one to two days maximum. If you want to keep the monkfish cheeks longer, you can freeze them quickly. Enlighten them individually in aluminum foil or a freezing bag, and keep them in the freezer for six months maximum.
What dishes go well with the taste of the monkfish cheek ?
The monkfish cheeks are excellent in stew with vegetables, herbs and white wine. The monkfish cheeks are delicious toasted with herbs and spices such as parsley, garlic and lemon. The monkfish cheeks can be fried in a light and crisp paste, served with fries and tartare sauce.
How to cook the monkfish cheek ?
Set of white butter cheeks: frying up the monkfish cheeks in butter, then serving them with a white butter sauce (reducing white wine and vinegar with shallots, then add butter). Lotte cheeks in Bouillabaisse: Add the monkfish cheeks to a traditional bouillabaisse with other seafood, fish fume, vegetables and spices.
How to choose the monkfish cheek ?
To choose a good monkfish cheek, search for a white and firm flesh, without brown spots. The cheek should be slightly translucent and should not have a strong smell of fish. The larger cheeks can be more tender than the smallest. Also make sure that the cheek has been properly cleaned from its external skin and its inner membrane.
What are the varieties of the monkfish cheek ?
The monkfish cheek is a part of the Lotte fish, a fish from the Lophidae family, which is in the cold and temperate waters of the Atlantic and the Mediterranean. There are several varieties of flashes, but the monkfish cheeks generally come from the species Lophius Piscorius, known as the common monkfish.
What are the benefits of the monkfish cheek ?
The monkfish cheek is rich in protein, B12 vitamins and minerals such as selenium and phosphorus. It is also low in saturated fat and calories. Vitamin B12 is important for the formation of red blood cells, DNA production and the maintenance of a healthy nervous system. Selenium is an important antioxidant that helps protect cells from damage caused by free radicals.

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