Monkfish in Gorgeous Cream Sauce

Saw this recipe on TV years ago, tried it and now it's a fave of mine. Always impresses at a dinner party! Monkfish is quite a 'meaty' texture.

Method

Melt the butter and gently fry the fish for 1 minute. Add all ingredients EXCEPT the wine, egg yolk and cream. Cook for about 10 mins. Add the wine and transfer the fish to a warmed plate. Allow the sauce to bubble for 1 minute then slowly stir in the cream. Reduce heat and mix the egg yolk into the mixture quite briskly. Pour over the fish and serve.

Ingredients

Chopped Parsley A Little
Fresh Thyme 1 Sprig
Bay Leaf 1
Juice Of A Lemon
Crushed Garlic 1 Clove
Shallot 1 Chopped
Smoked Bacon 2 Rashers
Butter 25g
Monkfish 4 Thin Fillets
Double Cream 150 Ml
Egg Yolk 1
Dry White Wine 1 Glass
Salt & Pepper To Taste

Hints 'n' Tips

I usually serve with new potatoes and vegetables. As the sauce is quite rich it doesn't work so well with oily fish such as salmon.

Comments

Leave a Comment:

login to leave comments
I love monkfish but have never considered preparing it in this way. Will definitely give it a try.
Please let me know what you think Gordon? Thanks
Taste Blog

The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading

Accompaniment

Cotes du Rhone

Light, soft with black orchard fruits, easy drinking Cotes du Rhone