Name: Poached Monkfish with Red Pepper Sauce
Yield: serves 6
Cuisine: Ireland
Ingredients: sprigs of flat-leaf parsley or chervil; 1.1 litres water; 1 dessertspoon salt; 1 red pepper; 140 g butter; 250 ml cream; 675 g monkfish tails, carefully trimmed of skin and membrane

Preparation info

serves
6

Difficulty
Easy

Appears in

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!

Ingredients

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

Method

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 a

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Poached Monkfish with Red Pepper Sauce

Ingredients

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