Oysters and Monkfish in Glazed Champagne Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 16 oysters
  • 1 X 675 g/ lb monkfish tail
  • 2 medium courgettes
  • A little butter
  • 225 ml/8 fl oz fish stock
  • 175 ml/6 fl oz champagne
  • Salt and freshly ground white pepper
  • 350 ml/12 fl oz double cream
  • 3 egg yolks


    Preheat the oven to 190°C/375°F/Gas Mark 5.

    Fillet and skin the monkfish tail. Remove any dark meat, discard, and then cut the fillets into 3-4 cm/1¼-1½ inch cubes. Shell the oysters over a bowl to catch the juices and briefly wash them in fresh water. To prepare the courgettes, cannelize them and cut across into rounds about 3 mm/⅛ inch thick.

    Butter an ovenproof pan, put in the monkfish, fish stock, 120 ml/4 fl oz of the champagne and the reserved oyster juices (strain through muslin first). Season, cover with buttered paper or foil, and transfer to the oven and poach for 3-4 minutes. When cooked, remove the fish from the liquor, cover and keep warm. Bring the liquor back to the boil and plunge in the oysters for 30 seconds. Remove and keep warm.