Monkfish with chive buerre blanc

1 servings

Ingredients

Quantity Ingredient
1 Monkfish tail
4 Sundried tomatoes
1 tablespoon Chopped basil
1 tablespoon Chopped parsley
¼ Red onion; chopped
1 Clove garlic; chopped
Olive oil
50 grams Pancetta
Salt and pepper
1 Shallot; finely chopped
1 tablespoon White wine
1 tablespoon White wine vinegar
2 Tarragon stalks
75 grams Butter; cold
1 tablespoon Double cream
Lemon juice
Salt and pepper
2 tablespoons Snipped chives

Directions

FOR THE BUERRE BLANC

Preheat oven to 200c/400f.

1 For the Monkfish: Remove the fat from the tail. Cut along either side of the bone, leaving 1" flesh still attached to the bone at the end. Remove the bone with scissors.

2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of olive oil, salt and pepper. Stuff the monkfish with the mixture. Wrap the pancetta around the monkfish, sealing underneath.

3 Sear in an ovenproof pan with a little olive oil, and transfer to the oven for about 10 minutes, depending on size.

4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon. Boil and reduce to 1 tbsp. Whisk in the cold butter gradually, piece by piece. Add the cream and a squeeze of lemon juice. Sieve, season and stir through the chives.

Converted by MC_Buster.

Per serving: 676 Calories (kcal); 65g Total Fat; (86% calories from fat); 16g Protein; 8g Carbohydrate; 199mg Cholesterol; 1973mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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