Poached Monkfish with Red Pepper Sauce

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is by far the most popular monkfish dish in our restaurant. Serve it sparingly for a special occasion and don’t compromise the recipe!


  • 675 g monkfish tails, carefully trimmed of skin and membrane
  • 1.1 litres water
  • 1 dessertspoon salt


  • 1 red pepper
  • 140 g butter
  • 250 ml cream


  • sprigs of flat-leaf parsley or chervil


Cut the monkfish tails into 1cm collops and refrigerate until needed. Seed the red pepper and dice the flesh into 3mm cubes. Sweat gently in 1 teaspoonful of butter in a covered pot until soft (its really easy to burn this so turn off the heat after a few minutes and it will continue to cook in the pot).

Put the cream into a saucepan and gently reduce to about 3 tablespoons or until it is in danger of burning, then whisk in the butter bit by bit as though you were making a Hollandaise sauce. Finally stir in the diced red pepper. Thin with warm water if necessary and keep warm.

Bring the water to the boil and add the salt. Add the collops of monkfish and simmer for 4–5 minutes or until completely white and no longer opaque. Drain well. Arrange in a warm serving dish or on individual plates, coat with the red pepper sauce, garnish with sprigs of flat-leaf parsley or chervil and serve immediately.