Monkfish with black truffles

Simon Rimmer combines two luxurious ingredients to create a simple but stylish fish dish, ideal for tête-à-tête dining
By Simon Rimmer
Monkfish with black truffles
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 monkfish tail portions, each 150g, trimmed
  • 20 g slice of fresh black truffles, finely sliced
  • black pepper
  • flour, for dusting
  • 75 g butter, plus extra for serving
  • 15 g French mustard
  • 25 ml white wine vinegar
  • 1 clove garlic, crushed
  • 75 ml extra virgin olive oil
  • handful of mixed baby salad leaves


1. Using a sharp knife, cut a few incisions in the sides of each monkfish portion.

2. Insert a piece of truffle into each incision, reserving a couple of truffle slices. Season the fish with salt and freshly ground pepper and dust in a little flour.

3. Heat the butter in a heavy-based frying pan. Once it foams, add in the reserved truffle and fry for 1-2 minutes.

4. Add in the monkfish and fry for 6 minutes in total, browning each portion on both sides.

5. Meanwhile, combine the mustard, vinegar and garlic in a bowl. Season with salt and pepper, then whisk in the olive oil.

6. Dress the salad leaves with the vinaigrette and serve the fish on top with a little butter.

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