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Monkfish with Rhubarb
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2000
In this next, rather seasonal, dish the tartness of the rhubarb fulfils the same sort of need for the taste buds as lemon in other fish dishes. Buy from the ‘shoulder’ end of the monkfish to give you a thick and even chunk.
Ingredients
750 g 1½ lbs 25 g 1
Method
Skin the monkfish very thoroughly, removing all gristle and gelatinous skin. Cut from the central bone, leaving two thick fillets. Cut each into 4 equal slices.
Gently heat the butter in a frying pan. Peel the rhubarb, and cut into slender batons about
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