Daily news | Recipe


MONKFISH THERMIDOR 
Serves 2

INGREDIENTS:

200g        Monkfish, skinned and filleted – I buy from Seven Seas Fisheries.

2tbsp       Butter, divided

½              Onion, chopped

100ml      Dashi broth or fish stock

100ml      Cream

100ml      Dry white wine

½ tsp        Wholegrain mustard

1tbsp       Chopped parsley or tarragon

Salt and pepper to taste

30g          Grated parmesan

30g          Breadcrumbs


METHOD:

  1. Dry the monkfish fillets and cut them into bite sized pieces.
  2. Heat 1tbsp butter. As soon as the butter starts to foam, fry the fish for 2 minutes until just opaque in colour.
  3. Divide the fish between 2 ramekins.
  4. Heat the remaining butter in the same a pan then add the onion and fry for 5 minutes until soft.
  5. Pour in the dashi, wine and cream then bring to a simmer.
  6. Allow for the sauce to reduce slightly for 2 minutes then add the mustard, half of the parmesan and chopped parsley. You want a creamy sauce, semi thick sauce.
  7. Season if needed then divide the sauce between the 2 ramekins.
  8. Sprinkle with the remaining cheese and breadcrumbs and grill for 4 minutes.
  9. Serve warm.