- 1 live crawfish of 500 g (1 lb 2 oz)
- Skin the monkfish and cut it in half. Make incisions in the skin side of each sole fillet and fold them in two, with the incisions inside.
- Despatch the crawfish in the way recommended. (If anyone offers to sell you a dead crustacean, don’t touch it. Whatever you pay will be too much as you won’t be able to do anything with it.