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2
Easy
By Keith Floyd
Published 1985
Melt the butter in a pan and gently fry the fish for a minute. Add everything else, except the wine, egg yolk and cream, and cook for about 10 minutes. Add the wine and remove the fish to a warm plate. Bubble up the sauce for 1 minute and then stir in the cream, reduce the heat and briskly whisk in the egg yolk. Pour the sauce over the monkfish and serve.