Monkfish In Ginger Cream Sauce

1. 1

   Cook the potatoes in boiling, salted water for about 20 mins. Meanwhile, in a saucepan, heat the fish stock until reduced by half. Add the grated ginger and cream to the stock and simmer for about 5 mins. Season to taste.

2. 2

   Drain the potatoes in a colander. Heat 2 tablespoons of oil in a frying pan and add the potatoes. Cook for 3-6 mins, then add the rosemary and cook for another 2 mins. Season and keep warm.

3. 3

   Drizzle the monkfish pieces with lemon juice, then dip them in the seasoned flour. Heat 2 tablespoons of oil in a frying pan and fry the fish, turning, for 4-5 mins.

4. 4

   Using a hand blender or a food processor, whisk the ginger cream to create a light foam, then season to taste. Serve the fish and potatoes topped with ginger cream sauce and ground pink peppercorns.

* Per serving · 4 servings · Values may vary.