Monkfish and Herbs*

Preparation info
  • Approx.

    8

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

  • 12 small new carrots, peeled, and 12 small new white turnips, peeled (all approx. the same size)
  • 4 courgettes, sliced

Method

Cooking the Vegetables and Fish

Boil vegetables till very lightly cooked. Melt the butter and sauté the monkfish till almost cooked. Remove and keep warm. Add the white wine and fish stock and reduce to a light syrup, about 2 tablespoonfuls. Add the cream. Add t