Name: Monkfish with Cucumber and Tomato Hollandaise
Yield: serves 4
Ingredients: 2 very ripe firm tomatoes to yield 2 tablespoons tomato concassé approx.; salt, freshly ground pepper and sugar; 2.3 litres water; 1 tablespoon salt; 1 teaspoon finely chopped fennel; 2 egg yolks, free-range; 1 dessertspoon cold water; sprigs of fresh fennel; 1 teaspoon lemon juice approx.; 110 g butter cut into dice; 8 g butter; ⅓ of a cucumber, peeled and cut into tiny dice; 675 g monkfish tail cut into 1cm collops

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

675 g monkfish tail cut into 1cm collops

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

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Monkfish with Cucumber and Tomato Hollandaise

Ingredients

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