Monkfish and Salmon with Herb Butter Sauce

Name: Monkfish and Salmon with Herb Butter Sauce
Yield: Serves 4
Ingredients: 25 g/1 oz mixed fresh herbs (chervil, dill, chives, basil, parsley, tarragon); 25 g/1 oz mixed fresh herbs (chervil, dill, chives, basil, parsley, tarragon); 25 g/1 oz mixed fresh herbs (chervil, dill, chives, basil, parsley, tarragon); 25 g/1 oz mixed fresh herbs (chervil, dill, chives, basil, parsley, tarragon); 120 ml/4 fl oz dry sherry; 25 g/1 oz mixed fresh herbs (chervil, dill, chives, basil, parsley, tarragon); 175 g/6 oz cold unsalted butter; 350 ml/12 fl oz fish stock; 25 g/1 oz mixed fresh herbs (chervil, dill, chives, basil, parsley, tarragon); 50 ml/2 fl oz double cream; 225 g/8 oz filet of salmon; 1 X 1.5 kg/3-3½ lb monkfish tail

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This dish can also be made substituting the monkfish for turbot or brill, or you can even use salmon on its own. The sauce is very simple and will complement any fish.

Ingredients

1 X 1.5 kg/3-3½ lb monkfish tail
225 g/8

Fish course
Pescatarian
Gluten-free

Method

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

Fillet the monkfish tail and remove and discard any dark meat. Cut each fillet into six slices about 5 mm/¼ inch wide, cutting at an angle to give slices about 10 cm/4 inches long. Then cut the salmon into similar-siz