Fillets Of Monkfish With Mustard Cucumber Sauce Gidleigh Park Recipes

FILLETS OF MONKFISH WITH MUSTARD CUCUMBER SAUCE (GIDLEIGH PARK)

Steps:

• Boil heavy cream rapidly until it is reduced by half.
• Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
• Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds. Do not peel.
• Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
• Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
• Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.

MONKFISH OR OTHER FILLETS IN ALMOND SAUCE

Steps:

• Preheat the oven to 350°F. Heat half the oil in a skillet over medium heat. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown. Transfer to a food processor. Add the remaining oil to the skillet and heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and paprika, then transfer the mixture to the food processor.
• Process the mixture until coarsely ground, then, with the machine running, add the wine. Continue processing until a smooth paste is formed. Return the mixture to the skillet and stir in the stock.
• Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally. Meanwhile, season the fish with salt and pepper and place in a casserole. When the sauce is cooked, season it with salt and pepper and pour over the fish.
• Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done). Garnish and serve hot.

CURRIED MONKFISH

Steps:

• Heat oil in a skillet over medium heat.
• Add onion and cook until they begin to soften, about 5 minutes.
• Add Garlic and cook for 1 minute.
• Add fish pieces to the skillet and season with a little salt and pepper.
• Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
• Stir in curry powder followed by the tomatoes.
• Cook until bubbling hot.
• Reduce the heat and stir in the yogurt.
• Heat for 1 or 2 minutes, but do not boil.