Monkfish with Rhubarb

Name: Monkfish with Rhubarb
Ingredients: 2 tablespoons chopped flat-leaf parsley or watercress, plus some whole leaves for decoration; 150 mls (¼ pint) fish stock seasoning; 2 tablespoons chopped flat-leaf parsley or watercress, plus some whole leaves for decoration; 2 tablespoons chopped flat-leaf parsley or watercress, plus some whole leaves for decoration; 25 g (1 oz) unsalted butter; 750 g (1½lbs) monkfish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

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 (1½lbs) monkfish
25 g (1

Fish course
Gluten-free
Pescatarian

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 5 cm (