108
Monkfish in a mushroom sauce
Serves 4
Ingredients:
25 g (1 oz) mixed dried
mushrooms, soaked in water
overnight
110 g (4 oz) shallots, finely diced
20 g (
3
/
4
oz) butter
4 monkfish fillets, skinned,
each approx. 150 g (5 oz)
Juice of 1 lemon
150 ml (
1
/
4
pint) vegetable stock
2 tbsp white wine
150 ml (
1
/
4
pint) sour cream
4 tbsp double cream
Salt and pepper
Method:
1. Drain and chop the mushrooms into small
pieces. Place to one side.
2. Place the shallots and butter into a solid
container, cover with foil and steam for 4
minutes at 100°C. Add the mushrooms and
allow to stand for 2 minutes.
3. Place the monkfish into a solid container.
Drizzle with lemon juice and pour over the
stock and white wine. Steam for 8–10 minutes
at 90°C.
4. Stir the shallots, sour cream and cream into
the fish stock.
5. To serve, pour over the fish stock. Serve with
wild rice and broccoli.
Tip
You can use lemon sole fillets instead
of monkfish.
