Fishmonger sent me a pack of fish cheeks to taste, I assume it is Monkfish cheeks which are common in France and Spain.
Season with salt and pepper for half a day, mix with minced wild garlic and added sliced chorizo to flavor it.
Cover with shredded potatoe, sesame, desiccated coconut and cheese, bake unitl golden, around 40 minutes.
Easy to please, meaty and no bones, meat stays reasonably moist .
After checking that I liked it, he said that they were actually ray cheeks, as he had a big delivery of rays last week. They were more time comsuming to remove than monkfish, whick is already hard work. He made the effort not wanting to throw them away, hence I had the chance to eat my first ray cheeks.
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