Easy Fish Recipe: Monkfish in Herb Sauce
Fish is particularly enhanced by the addition of fresh herbs, which bring out its delicate flavour. To use fresh herbs at their best, gather from the garden and cook them immediately, so that the flavour is captured in the food and not lost during storage.
- 1/½ (750 g) monkfish, skinned
- 1/4 pint (150 ml) dry white wine
- 1 bouquet garni
- 4 oz (125 g) butter
- 2-3 shallots, finely chopped
- 2 small leeks, finely sliced
- 2 tablespoons each, chopped parsley, thyme, watercress and marjoram
- Salt and pepper
- Place the monkfish in a wok, pour over the wine, add the bouquet garni and season with salt and pepper. Slowly bring to the boil, then cover with a lid or foil and simmer gently for 5—6 minutes, until the fish is tender. Remove the wok from the heat and leave the monkfish to cool.
- Using a slotted spoon, lift the fish from the wok, drain well arid remove the bones.
- Discard the bouquet garni, then boil the liquid rapidly until reduced by half. Pour off and reserve.
- Wipe the wok with kitchen paper. Melt the butter in the clean wok, add the shallots and leeks and fry for 5 minutes, without browning. Stir in all of the herbs.
- Return the fish and reserved liquid to the wok and heat through gently. Season to taste and serve immediately.