[Rupert Willies]

Now there is something. Maybe we could poach it in some fine olive oil?

Originally Posted by Sanchez

I killed a conger during my summer holiday.
Most of it have already been eaten, but I have something left in my freezer. Probably enough for a dinner for 3 guys.

Conger is very nice fat white flesh similar to monkfish, but a little bit different.

I have never tried it as sashimi, only fried in butter and oven baked (both dished were highly succesful). It could perhaps be an alternative to salmon in the above proposed menu. The filets are unfortunately not cut by a shushi chef, but by me and are rather crude. However they are quite thick and can be used for a variety of dishes.

It would be a good opportunity for you guys to eat a somewhat unaccesible animal.

Does this seem interesting?