Daily news | Recipe

Serves 2


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


  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.