Monkfish with Cream and Brandy

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • lb. monkfish, cut in ½” thick discs
  • seasoned flour
  • 1 measure brandy


Fry shallot and mushrooms in butter.

Squeeze the lemon over the fish and pass through the seasoned flour. Add the fish to the pan and fry briskly until the fish starts to get golden. Add the brandy and flame it using the cream to extinguish the flames. Remove the fish and keep warm.

Meanwhile stir in the mustard and the grated cheese until the cheese melts. Then mask the fish wi