Monkfish in Gorgeous Cream Sauce
Over a year ago
20,313 views
Ingredients
- 4 thin fillets monkfish
- 25g butter
- 2 rashers smoked bacon
- 1 chopped shallot
- 1 clove crushed garlic
- juice of a lemon
- 1 bay leaf
- 1 sprig fresh thyme
- a little chopped parsley
- 150 ml double cream
- 1 egg yolk
- 1 glass dry white wine
- salt & pepper to taste
Accompaniment
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Description
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
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1
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.
Chef's 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.
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Please let me know what you think Gordon? Thanks
I love monkfish but have never considered preparing it in this way. Will definitely give it a try.