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Monk Fish is by far one of the tastiest fish you can get. Here's another really easy tasty dish with it if anyone fancies a try.
Salt the Monkfish tail lightly (sea salt is best) & leave in fridge overnight.
Cut into decent size chucnks & place to one side.
Finely chop or crush 3 small cloves of garlic
Slice 5 decent sized mushrooms fairly course.
Place the fishtail in a deep frying pan.
Cover with good white wine
Thow in the garlic
Then gentley bring to a simmer.
Soon as it starts to simmer throw in the mushrooms.
By this point the fish should have binded & be nice white chunks.
Now the wine has reduced a little add 500ml Double Fresh Cream bring back to simmer & stir slowly for around 3mins then turn off heat.
Finley chop some fresh parsley & stir into the mix.
Boil some new potatoes baby carrots brocerly & asparagus spears all in the same pan until al-dente then drain water add a good splash of extra virgin olive oil & cook of in pre-heated gridle pan with salt & few crushed pepper corns.
Plate up the veg.
Pour over the Monkfish & sorce
Enjoy..........
Salt the Monkfish tail lightly (sea salt is best) & leave in fridge overnight.
Cut into decent size chucnks & place to one side.
Finely chop or crush 3 small cloves of garlic
Slice 5 decent sized mushrooms fairly course.
Place the fishtail in a deep frying pan.
Cover with good white wine
Thow in the garlic
Then gentley bring to a simmer.
Soon as it starts to simmer throw in the mushrooms.
By this point the fish should have binded & be nice white chunks.
Now the wine has reduced a little add 500ml Double Fresh Cream bring back to simmer & stir slowly for around 3mins then turn off heat.
Finley chop some fresh parsley & stir into the mix.
Boil some new potatoes baby carrots brocerly & asparagus spears all in the same pan until al-dente then drain water add a good splash of extra virgin olive oil & cook of in pre-heated gridle pan with salt & few crushed pepper corns.
Plate up the veg.
Pour over the Monkfish & sorce
Enjoy..........
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