Monkfish Tails with Mustard

By

View complete recipe

  • 3
  • Easy
  • 5 mins
  • 35 mins
  • Average budget

Ingredients

  • 3 monkfish 8 oz each
  • 8 potatoes
  • scant 1 cup dry white wine
  • 1 teaspoon mustard
  • 4 oz heavy cream
  • 2 1/4 tbsp butter
  • 1 pinch of sugar
  • parsley or chives (optional garnish)
  • Salt and pepper

Preparation

Step 1

- Cook the potatoes in water. Place potatoes in cold salted water and cook 25 to 30 minutes depending on size, until potatoes can be easily pierced by a blade knife. Drain and pour cold water over for easy peeling. - Then keep warm.

Step 2

- Melt butter in a skillet and brown the monkfish tails on each side. - Add white wine, salt and pepper and cook over low heat for 8 minutes, turning the monkfish tails halfway through cooking.

Step 3

- When the monkfish tails are cooked, arrange on a serving platter and keep warm.

Step 4

- Put the cream, mustard and sugar in the pan and reduce over high heat, stirring with a spatula, until the sauce coats the spoon. - Check the seasoning.

Step 5

- Pour this sauce over the monkfish tails, add potatoes, sprinkle with parsley or chives and serve with a salad.

View complete recipe

You'll also love

You'll also love