Monkfish in gorgeous cream sauce

    30 min

    A favourite recipe of mine that I adapted from one I saw on TV years ago. It's great for entertaining fish-lovers.


    92 people made this

    Serves: 4 

    • 25g butter
    • 4 thin fillets monkfish
    • 2 rashers smoked bacon, chopped
    • 1 shallot, chopped
    • 1 clove garlic, crushed
    • juice of 1 lemon
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1 small handful chopped parsley
    • salt and ground black pepper, to taste
    • 1 glass dry white wine
    • 150ml double cream
    • 1 egg yolk

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Melt the butter in a large frying pan over medium heat. Add the fish and gently fry for 1 minute.
    2. Add all ingredients EXCEPT the wine, egg yolk and cream, then simmer for about 10 minutes. Transfer the fish fillets to a warm plate.
    3. Add the wine to the pan and allow to bubble for a minute. Slowly stir in the cream. Reduce heat and mix the egg yolk into the mixture quite briskly.
    4. Pour the sauce over the fish and serve.


    Monkfish is not the cheapest fish, but the tails are very fleshy, so I often pick them up at the fishmongers.

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    Easy recipe. Tasted wonderful  -  28 Oct 2017