Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)

1. 1

   Boil heavy cream rapidly until it is reduced by half.

2. 2

   Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce.

3. 3

   Add fish stock and reduce by half.

4. 4

   Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds.

5. 5

   Do not peel.

6. 6

   Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.

7. 7

   Heat oil in skillet and season fish with salt and white pepper.

8. 8

   Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden.

9. 9

   Reduce heat and add butter and a few drops of lemon juice.

10. 10

    Stir in mustards.

11. 11

    Add cucumber strips to the sauce and simmer 2 to 3 minutes.

12. 12

    Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around.

13. 13

    Top with fish and decorate with small sprigs of dill.

* Per serving · 4 servings · Values may vary.