Monkfish in chocolate mushroom sauce
recipe
Monkfish in chocolate mushroom sauce
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Fish may seem an unlikely partner to chocolate but monkfish stands up well to this subtle chocolate sauce
Ingredients
- 650g / 1 lb 7 oz monkfish (2 tails, bone removed to make 4 large pieces)
- 1 large mild Spanish onion, finely chopped
- 75g / 2 3/4 oz butter
- 2 tspn flour
- 100ml / 3 1/2 fl oz white wine
- 100ml / 3 1/2 fl oz water
- 200g / 7 oz button mushrooms, thinly sliced
- 25g / 1 oz good quality dark chocolate, grated
- salt and pepper
Serves:
4
Directions
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- Melt the butter in a large frying or saute pan and gently sweat the onions, covered, until very soft but not coloured. This may take up to minutes over a very low heat.
- Stir in the flour and cook for minute.
- Increase the heat, pour in the wine and bring to the boil. Pour in the water and bring to a simmer, then stir in the mushrooms.
- Add the chocolate and season with salt and pepper. Lay the fish in the sauce, lower the heat to a gentle simmer and cover. Cook for - minutes or until the fish is done.
Source: Terry Farris
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