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Lightly Poached Monkfish in Creamy Tarragon Sauce
- Serves
4
- Difficulty
Medium
Published 1999
A poached fish with a very light, creamy tarragon sauce produces a simple but sophisticated dish that would be just right for a light lunch or supper. Because of its firm flesh, monkfish is easier to cook than softer fish but this recipe is also perfect for filleted sea bass. Use larger pieces of bass fillet than monkfish, with the skin still on.
Ingredients
Method
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