Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.We are beginning to see great tasting and great-value monkfish cheeks in many fishmongers.
400g monkfish cheeks, trimmed of any sinew and halved if large
2tbsp rapeseed or olive oil
Salt and freshly ground black pepper
150g girolle mushrooms, cleaned
100ml white wine
100g butter
1tbsp chopped parsley
Heat a large frying pan with the oil, season the monkfish cheeks and fry on a high heat for 3-4 minutes, turning them as they are cooking until they begin to brown.
Add the girolles; continue cooking on a high heat for a few minutes, turning them with the cheeks until they are tender. Add the wine, butter and parsley and continue cooking for a minute.
The cheeks should be coated in a sauce formed by the wine, butter and cooking juices. Serve in a dish to share or serve individually.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments