- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes plus 1 hr pressing
- Effort: easy
- 1 small cucumber, peeled and thinly sliced
- black pepper
- 1 tbsp caster sugar
- 1 tbsp white wine vinegar
- 125 ml fish stock or white wine
- 1 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- 50 g unsalted butter
- freshly squeezed lemon juice
- 4 monkfish tails, each about 200g
- 25 ml olive oil
1. Mix the cucumber slices with 1 teaspoon of salt in a bowl. Press the cucumber by placing a small plate or lid on the cucumber and weighing it down with a tin or jar of jam. Set aside for 1 hour.
2. In a separate bowl, mix together the sugar, vinegar and 1 teaspoon of freshly ground black pepper.
3. Squeeze as much liquid as possible from the cucumber then toss the slices in this sweet and sour mixture.
4. Make the sauce by heating together the fish stock, crème fraiche and mustard in a small pan. Whisk in the butter, piece by piece, until emulsified or blend the stock mixture and butter together in a liquidiser.
Stir in a few drops of lemon juice.
5. Meanwhile, toss the monkfish fillets with 25ml of olive oil. Heat a heavy-based frying pan until hot. Add the monkfish to the pan and fry for a few minutes. Add the remaining olive oil and fry until the fish is just cooked. Add a few drops of freshly squeezed lemon juice to the cooked fish.
6. Place the monkfish on 4 warmed serving plates with the cucumber salad and the mustard sauce. Serve at once.
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