Braised fillet of monkfish with spring onions

Yield: 1 servings

Measure Ingredient
2 teaspoons Corn oil
¼ cup Sliced shallots
4 Monkfish fillets
¾ cup Thinly sliced fennel bulb
1 cup Fish stock
2 teaspoons Arrowroot
1 teaspoon Low-salt soy sauce
¼ teaspoon Red pepper flakes
1 cup Scallions, sliced
2 cups Roughly chopped oyster mushrooms
¼ cup Sauternes
1 pounds Snow peas freshly ground black pepper

Oil bottom of a skillet with 1T of the oil. Layer with the red pepper flakes, shallots, and 1/4c of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the fennel and rest of scallions, wine, mushrooms, and stock. Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes.

Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water. Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm. Reduce liquid in pan to ½ cup. Dissolve arrowrrot in 1t water; whisk into the pan. Spoon sauce over fish. Heat remaining oil in another skillet. Saute snow peas in it. Add pepper and soy sauce. Serve with the fish.

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