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Monkfish Tail in Pepper and Mustard Sauce
1 lb Cooked potatoes; pureed
6 oz Cooked green cabbage
1 oz Butter
1 bn Spring onions; diced
3 oz Diced bacon
1/2 Red onion; chopped
1 Garlic clove; chopped
Salt and pepper
Fresh mint; chopped
3 6 oz monkfish fillets
Cracked black pepper
100 ml Double cream
4 tb Grain mustard
Fresh basil; mint, coriander
Sauté the onions, garlic and bacon in a pan, then mix with the potato,
butter, spring onions and mint. Season well. Roll the monkfish in the
cracked pepper and seal in a hot pan. Place in the oven for about 5
minutes to cook.
Form the bubble and squeak potato mix into cakes, dip into some flour
and pan fry until golden brown on each side.
Mix the cream, seasoning and mustard and reduce in a hot pan to make
the sauce. Serve the monkfish sliced on top of the bubble and squeak
with the sauce around the edges. Garnish with basil.
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