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Citrus Monkfish
Serves 4
- 2 unpeeled tangerines, washed and thinly sliced
- 1 onion, chopped
- l/2-in (1-em} piece of fresh ginger, peeled and finely chopped
- 1 lb (500 g) monkfish fillets, skinned
- 3 scallions, thinly sliced
- 1 cup (250ml) fish stock
- grated zest of 1/2 lime
- 5 tbsp (75 ml) lime juice
- salt and cayenne pepper
- 4 tbsp unsalted butter, chilled and cubed
- tangerine slices to garnish
STEPS :
- Put the tangerines, onion, and ginger into a pan. Add the monkfish, scallions, and
stock. Bring to a boil and simmer, without stirring, for 10 minutes or until the
fish is firm. With a slotted spoon, transfer to a serving dish. Keep warm.
- Put a strainer over a bowl and work through the remaining contents of the pan, pressing
hard with the back of a spoon to extract all the juices.
- Pour the juices into a small saucepan and boil rapidly, uncovered, for about 12
minutes, until the liquid has reduced to about 2 tbsp.
- Add the lime zest and juice, salt and cayenne pepper to taste and heat gently, stirring,
to warm through. Remove the pan from the heat and finish the sauce.
- Pour the citrus sauce over the monkfish and serve immediately, garnished with tangerine
slices.
Finishing the sauce
Add the cubes of butter, one at a time, to the citrus sauce, whisking
constantly between additions, until the butter melts and the sauce thickens slightly
and becomes glossy.
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