| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 1 | Monkfish tail | |
| 4 | Sundried tomatoes | |
| 1 | tb | Chopped basil |
| 1 | tb | Chopped parsley |
| 1/4 | Red onion; chopped | |
| 1 | Clove garlic; chopped | |
| Olive oil | ||
| 50 | g | Pancetta |
| Salt and pepper | ||
| 1 | Shallot; finely chopped | |
| 1 | tb | White wine |
| 1 | tb | White wine vinegar |
| 2 | Tarragon stalks | |
| 75 | g | Butter; cold |
| 1 | tb | Double cream |
| Lemon juice | ||
| Salt and pepper | ||
| 2 | tb | Snipped chives |
INSTRUCTIONS
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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