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

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
Mediterranean
Gluten-free

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

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