Monkfish with chive buerre blanc
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Monkfish tail | |
| 4 | Sundried tomatoes | |
| 1 | tablespoon | Chopped basil |
| 1 | tablespoon | Chopped parsley |
| ¼ | Red onion; chopped | |
| 1 | Clove garlic; chopped | |
| Olive oil | ||
| 50 | grams | Pancetta |
| Salt and pepper | ||
| 1 | Shallot; finely chopped | |
| 1 | tablespoon | White wine |
| 1 | tablespoon | White wine vinegar |
| 2 | Tarragon stalks | |
| 75 | grams | Butter; cold |
| 1 | tablespoon | Double cream |
| Lemon juice | ||
| Salt and pepper | ||
| 2 | tablespoons | Snipped chives |
Directions
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.