Originally Posted by Sir C I can't remember having such a thing. In the 70s I must have, I suppose. Probably en panier, if you get my meaning. I tend to avoid cooking monkfish due to that nasty milky discharge. Lotte pané en panier? Marvellous stuff. I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of. If it's got a milky discharge, you've undercooked it imo.
Forum Rules