Monkfish with Cucumber and Vermouth Sauce

Name: Monkfish with Cucumber and Vermouth Sauce
Ingredients: 85 ml/3 fl oz dry vermouth; 1 X 675-750 g/1½-1¾ lb monkfish tail; 300 ml/½ pint double cream; Salt and freshly ground white pepper; 150 ml/¼ pint fish stock; 23 cm/9 inch piece of cucumber, weighing about 275 g/10 oz; Salt and freshly ground white pepper

Preparation info

Serves
3-6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This recipe is designed as a first course, but will serve equally well as a light main course for three. It is a particular favourite of mine and tends to reappear quite regularly on our lunch menu.

Ingredients

1 X 675-750 g/1½-1¾ lb monkfish tail
85 ml/3

Fish course
Starter
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Fillet and skin the monkfish tail and remove and discard any dark meat. Cut the flesh into 2.5 cm/1 inch cubes, allowing 4 pieces to a portion. Place the cubes of fish in an ovenproof pan along with the vermouth and t