Floyd’s Monkfish

Name: Floyd’s Monkfish
Yield: Serves 2
Ingredients: 2 rashers smoked bacon, diced; 1 shallot, chopped; 4 thin fillets monkfish; 1 clove garlic, crushed; Juice of 1 lemon; 1 bay leaf; 1 fishing trawler and crew; 1 sprig fresh thyme; ¼ pint (150 ml) double cream; Salt and pepper; 1 egg yolk; 1 oz (25 g) butter; A little parsley, chopped; 1 glass dry white wine

Conceived and First Executed on Board a Trawler off the South-West Coast of England

Preparation info

Serves
2

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 oz (25 g) butter
4 thin fillets monkfish
2<

Fish course
Pescatarian
Gluten-free

Method

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.