Ingredients
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Melt the butter in a large frying pan over medium heat. Add the fish and gently fry for 1 minute.
- Add all ingredients EXCEPT the wine, egg yolk and cream, then simmer for about 10 minutes. Transfer the fish fillets to a warm plate.
- 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.
- Pour the sauce over the fish and serve.
Tip
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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Reviews & ratings
Average global rating:
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Reviews in English (1)
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Easy recipe. Tasted wonderful - 28 Oct 2017