French Parmesan Simmered Monkfish Recipe
Serves/Makes: 4
Ingredients:
- 1 1/2 - 2 lb boned and skinned monkfish, cubed
- 3 tablespoons cornflour
- 1 1/4 cup semi-skimmed milk
- 3 shallots, skinned and chopped
- 2/3 cup dry white wine
- 1 oz Parmesan cheese, grated
- 2 oz Gruyere cheese, grated
- 1 teaspoon made English mustard
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- Put the monkfish into a saucepan with the shallots, tarragon and wine, cover and simmer for 18-20 minutes or until the flesh flakes easily.
- Using a slotted spoon, remove fish and reserve the cooking liquid.
- Blend together the milk and cornflour and add to the cooking liquid with mustard and Parmesan cheese.
- Bring to the boil and stir until smooth and thick.
- Add the fish and transfer to a 2 pint shallow ovenproof serving dish.
- Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until golden brown.
You can serve the French Parmesan Simmered Monkfish with asparagus tips, baby turnips and mini potatoes washed with mint and yogurt.
Comments:
This recipe for French Parmesan Simmered Monkfish serves/makes: 4
Main Ingredient: Monkfish
Preparation Method: Poached/Simmered
Cuisine: French
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