Monkfish with Mustard Sauce
serves 4 
 
1-1/2 lb.  of filleted monkfish tails
1   onion, finely chopped
2 clove  of garlic, crushed
4   fl oz tarragon flavoured white wine vinegar
4   fl ozs white wine
8   fl ozs fish stock
2 oz.  butter, cold and diced
2 Tbsp  double cream or half fat cream
2 tsp  wholegrain mustard
  juice of half a lemon
  olive oil
  salt and black pepper
 
sear the monkfish fillets in the olive oil in a hot frying pan for two 
minutes and remove. place the chopped onion in the frying pan and soften 
then add the crushed garlic and cook for one minute. add the white wine 
vinegar and allow to boil to remove the acidity and alcohol. add the fish 
stock, lemon juice and white wine. return the fish to the pan and simmer 
in the liquid for 10 minutes. remove and keep warm at the bottom of a low 
oven. reduce by half and strain the liquid into a small sauce pan. add the 
cream and mustard and then thicken by whisking in the diced butter, piece 
by piece. to serve, cut the monkfish into 12 medallions and pour over the 
sauce. garnish with chopped chives. serve with vegetable and new potatoes. 
 
niki 
 
-- 
(ID: 13190) Mirror: rec.food.recipes: Tue, Apr 22, 2003


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