Name: Monkfish and Herbs*
Yield: Approx. 8 Servings
Cuisine: Scottish
Ingredients: 1 oz (25 g) mixed fresh herbs: dill, chervil, parsley and chives; 4 oz (125 g) samphire, cleaned; 2 oz (50 g) butter (½ stick); 12 small new carrots, peeled, and 12 small new white turnips, peeled (all approx. the same size); 4 courgettes, sliced; 1½ pt (900 ml) double cream (4 c); 5 tablespoons strong fish stock – can be made from monkfish trimmings and head; 8 sprigs of chervil, 8 fleurons (puff pastry decorative shapes); salt and pepper; 4 fl oz (125 ml) white wine (½ c); 1 lb (500 g) shelled mussels, cooked; 1 lb (500 g) monkfish fillets, cut in 1 in (2.5 cm) dice

Preparation info

Approx.
8
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

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

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Ingredients

Method

Cooking the Vegetables and Fish

Part of