Fillets Of Monkfish With Mustard Cucumber Sauce Gidleigh Park Recipes
FILLETS OF MONKFISH WITH MUSTARD CUCUMBER SAUCE (GIDLEIGH PARK)
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Boil heavy cream rapidly until it is reduced by half.
- Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
- Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds. Do not peel.
- Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
- Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
- Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 608 milligrams, Sugar 3 grams, TransFat 0 grams
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