Monkfish and smoky bacon sauce
recipe
Monkfish and smoky bacon sauce
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Monkfish has a firm, meaty texture and no troublesome bones so is great for those who are a bit scared of eating fish
Ingredients
- 1 medium size skinned monkfish tail, about 700g weight
- 2 tablespoons Extra Virgin Olive Oil
- 1 fat clove garlic, crushed
- 4 tablespoons Noilly Prat or other dry vermouth
- 1 jar Loyd Grossman Smoky Bacon Sauce
- 2-3 tablespoons creme fraiche, optional but nice
- A few fresh basil leaves to garnish
- Sea salt and freshly ground black pepper
Serves:
4
Directions
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- Using a sharp knife cut the monkfish tail into two long fillets discarding the central bone. Then remove as much of the grey membrane as possible. (This stops the flesh curling up as it cooks).
- Cut the fillets into small pieces and mix with the olive oil and garlic. If possible, leave for at least minutes to marinate.
- Preheat a heavy based non-stick frying pan until you can feel a good steady heat rising. Add the monkfish pieces and cook quickly until lightly browned.
Source: Loyd Grossman sauces
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