| 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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