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4
Easy
By Darina Allen
Published 2001
This is another superb recipe originally shown to me by
Trim the monkfish tail of all skin and membrane. Cut the flesh into 7mm collops.
Prepare the tomato concassé, and season with salt, freshly ground pepper and sugar.
Grease the base of the sauté pan with half of the butter, scatter with the finely chopped shallot, then arrange the pieces of fish in a single layer. Sprinkle with tomato concassé,
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