Escalopes of Monkfish with Lime and Ginger

Name: Escalopes of Monkfish with Lime and Ginger
Yield: Serves 4
Cuisine: France
Ingredients: salt and pepper; 1 cup/250 g cold butter, cut into pieces; 2 lb/1 kg monkfish, on the bone; juice of 3 limes; 1 tbsp butter; ¼ cup/60 ml heavy cream; 1 lb/500 g fresh green fettuccine, cooked (for serving); ½ cup/125 ml white wine; pared zest of 2 lemons, cut in julienne; 2 cups/500 ml fish stock made with bone from the monkfish; 1 tbsp grated fresh ginger; 2 tbsp chopped parsley; juice of 1 lemon; pinchof dried thyme; 1 tbsp olive or vegetable oil; 4 scallions, thinly sliced, including some green

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The delicate seasoning of lime and ginger in a butter sauce is also excellent with other kinds of white fish, notably sole and pompano.

Ingredients

2 lb/1 kg monkfish, on the bone
2 cups/500

Europe
France
Dinner
Pescatarian
Gluten-free
Mediterranean

Method

Fillet the monkfish and use the bone to make stock. Cut the monkfish fillets in escalopes. Marinate the fish in salt, pepper, thyme, lemon juice and oil for 1 hour.
Blanch the lemon julienne by boiling in water for 3-4 minutes, then drain and rinse with cold water.
In a sauté pan, melt the butter, add the onions and cook gently until soft. Add the fis