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