Monkfish with Cucumber and Tomato Hollandaise

Name: Monkfish with Cucumber and Tomato Hollandaise
Yield: Serves 4
Cuisine: Ireland
Ingredients: salt, freshly-ground pepper and sugar; 125 g/4 ozs/1 stick butter cut into dice; sprigs of fresh fennel; 1 teasp. lemon juice approx.; 2 egg yolks; 2 very ripe firm tomatoes to yield 2 tablesp. tomato concassé approx.; 7 g/¼ oz butter; ⅓ of a cucumber, peeled and cut into tiny dice; 14 g/1 tablesp./4 American teasp. salt; 675 g/1½ lbs monkfish tail cut into 1 cm/½ inch collops; 2.3 L/4 pints/10 cups water; 1 teasp. finely-chopped fennel; 1 dessertsp. cold water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Ingredients

675 g/1½ lbs monkfish tail cut into 1 cm/½ inch collops

Europe
Ireland
Fish course
Pescatarian
Gluten-free

Method

First make the sauce. Put the egg yolks in a heavy stainless steel saucepan on a very low heat, or in a bowl over hot water. Add water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next piece. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly ‘scrambling’, remove from the heat immediately and