Monkfish Cooked in the Style of Lamb by Michel Roux Jr

monkfish

(GIGOT DE LOTTE PIQUÉ À L’AIL ET ROMARIN)

This is an impressive dish but very easy and quick to cook. You do need a nice chunky piece of monkfish, though, for the recipe to work properly, so talk to your fishmonger. The sauce is full of flavour but not rich – I’ve kept the amount of cream down and there’s not a lot of oil. Lovely served with sautéed new potatoes.

Serves 4

4 large garlic cloves, peeled
1 large monkfish tail (about 1.25kg), bone in, skinned and trimmed
1 rosemary sprig
2 tbsp olive oil
1 large shallot, peeled and chopped
150ml dry white wine
4 tbsp crème fraîche
salt and freshly ground black pepper

Cut each clove of garlic into 4 slices. Cut little incisions in the fish and push a sliver of garlic and a few rosemary needles into each one. Preheat the oven to 220°C/Fan200°C/Gas 7.

Rub the fish with olive oil and season it well. Heat a tablespoon of oil in a roasting tin on the hob, add the fish and sear it on all sides. Place the tin in the preheated oven and roast the fish for 15 minutes. Remove and take the fish out of the tin, then set it aside to rest in a warm place for 10 minutes. While the fish is resting, make the sauce.

Place the roasting tin over a high heat, add the shallot and cook until it’s just starting to colour. Add the wine and any juices that have run from the resting fish and boil for 2–3 minutes. Add the crème fraîche, then bring the sauce back to the boil and check the seasoning. Take the fish to the table to carve into portions and serve it with the sauce.

Cook more from this book
Basque-style chicken
Fruit soup with verbena

Read the review

Buy this book
The French Revolution: 140 Classic Recipes made Fresh & Simple
£25, Seven Dials

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Andy Lynes

I'm a food and drink writer and author.

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