Steamed Monkfish with Red Pepper Vinaigrette

Name: Steamed Monkfish with Red Pepper Vinaigrette (Lotte à la vapeur et à la vinaigrette de poivrons doux)
Yield: For four people
Cuisine: French
Ingredients: 800 g—1 kg (1¾—2¼ lb) monkfish fillets; 6-8 tablespoons olive oil; 1-2 tablespoons sherry vinegar; 1½-2 teaspoons herb mustard; 2 cloves of garlic, finely chopped; half a red pepper, cut into small dice; 1 tablespoon chives, finely snipped; 2 handfuls of seaweed for steaming; salt, freshly ground pepper; salt, freshly ground pepper

Lotte à la vapeur et à la vinaigrette de poivrons doux

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

800 g—1 kg (1¾—2¼ lb) monkfish fillets

Europe
France
Fish course
Pescatarian
Gluten-free
Summer

Method

Make the vinaigrette in the normal way.

Cut the monkfish into fine slices, allowing three or four slices per person. Steam them over boiling water, laying them on a bed of seaweed in the top of the steamer. They will need 3-4 minutes’ cooking time according to how thick they are.

Meanwhile warm the vinaigrette gently with the garlic and diced r