| Monkfish Thermidor |
| The Little Fish Company |
| This Week's Special |
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Ingredients
2 pounds boned and skinned monkfish, cubed
3 shallots, skinned and chopped
1 tbsp chopped fresh tarragon or 1 tsp dried
2/3 cup dry white wine
1 1/4 cup semi-skimmed milk
3 tbsp corn flour
1 tsp English mustard
1 oz Parmesan cheese, grated
2 oz Gruyere cheese, grated
Method
1. 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.
2. Using a slotted spoon, remove fish and reserve the cooking liquid.
3. Blend together the milk and corn flour and add to the cooking liquid with mustard and
Parmesan cheese.
4. Bring to the boil and stir until smooth and thick.
5. Add the fish and transfer to a 2 pints shallow ovenproof serving dish.
6. Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until
golden brown.
2 pounds boned and skinned monkfish, cubed
3 shallots, skinned and chopped
1 tbsp chopped fresh tarragon or 1 tsp dried
2/3 cup dry white wine
1 1/4 cup semi-skimmed milk
3 tbsp corn flour
1 tsp English mustard
1 oz Parmesan cheese, grated
2 oz Gruyere cheese, grated
Method
1. 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.
2. Using a slotted spoon, remove fish and reserve the cooking liquid.
3. Blend together the milk and corn flour and add to the cooking liquid with mustard and
Parmesan cheese.
4. Bring to the boil and stir until smooth and thick.
5. Add the fish and transfer to a 2 pints shallow ovenproof serving dish.
6. Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until
golden brown.
