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!
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
Put the cream into a saucepan and gently reduce to about
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.
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