dimairt wrote:RDR wrote:dimairt wrote:Roast Monkfish with sautéed potatoes and a shallot and red wine sauce - wonderful.
Durachdan,
Eddy
PS - Got the fish at the new Morrison's, cheap at their very good seafood counter.
Sounds lovely, got the recipe?
Fish -1 tbsp olive oil; monkfish tail, bones and membrane removed; juice of half a lemon
Sauce - 3½fl oz red wine; 1 shallot ; salt and pepper; half an ounce of cold, unsalted butter
Potatoes - olive oil; new potatoes cut into rounds
Crank up the oven to 200C/400F/Gas 6.
Heat the olive oil in an ovenproof frying pan, fry the fish for 2-3 minutes on each side, until lightly golden-brown.
Transfer to the oven for 8-10 minutes, until cooked through.Squeeze the lemon juice over the fish.
For the sauce, in a small saucepan, bring the red wine to a gentle simmer until the volume has reduced by half.Add the chopped shallot to the saucepan and continue to gently simmer for five minutes, or until the shallot is soft. Season with salt and freshly ground black pepper.Immediately before serving, whisk the cold butter into the sauce.
Heat the olive oil in a frying pan and fry the potatoes until golden-brown and tender. Season and add a good handful of finely chopped parsley and garlic at the end.
Durachdan,
Eddy
Thanks. Will give it a try next week.