Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park) Recipe

Name: Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups heavy cream; 3 tablespoons finely chopped shallots; 1/2 cup dry white wine; 1 cup fish stock; 1 medium cucumber; 4 tablespoons vegetable oil; 6 (8-ounce trimmed) fillets of monkfish; Salt and white pepper to taste; 1 tablespoon unsalted butter; Few drops lemon juice; 3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard; 6 sprigs of fresh dill

Servings: persons

1 1/2 cups heavy cream
3 tablespoons finely chopped shallots
1/2 cup dry white wine
1 cup fish stock
1 medium cucumber
4 tablespoons vegetable oil
6 (8-ounce trimmed) fillets of monkfish
Salt and white pepper to taste
1 tablespoon unsalted butter
Few drops lemon juice
3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard
6 sprigs of fresh dill

1
Boil heavy cream rapidly until it is reduced by half.
2
Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce.
3
Add fish stock and reduce by half.
4
Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds.
5
Do not peel.
6
Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
7
Heat oil in skillet and season fish with salt and white pepper.
8
Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden.
9
Reduce heat and add butter and a few drops of lemon juice.
10
Stir in mustards.
11
Add cucumber strips to the sauce and simmer 2 to 3 minutes.
12
Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around.
13
Top with fish and decorate with small sprigs of dill.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups heavy cream, 3 tablespoons finely chopped shallots, 1/2 cup dry white wine, 1 cup fish stock, and more.

Yes, Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)

How did you like this recipe?

Frequently Asked Questions