By | March 7 2014
We’re taught it’s wrong to judge a book by its cover, and monkfish is a case in point. The submarine beasts are not an appetising sight – flat-heads, mottled brown bodies and permanently agape mouths teeming with spiky teeth – but the flesh within is scrumptious.
Watch head chef of The Cinnamon Club, Rakesh Ravindran, cook up a feast of char-grilled monkfish in a tomato lemon sauce and see which wines Laurent Chaniac – The Cinnamon Clubs wine buyer – pairs it with.
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