Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)

Name: Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)
Total time: 25 min
Yield: 6 servings
Cuisine: british
Ingredients: 1 1/2 cups heavy cream; 3 tablespoons finely chopped shallots; 1/2 cup dry white wine; 1 cup fish stock; 1 medium cucumber; 4 tablespoons vegetable oil; 6 (8-ounce trimmed) fillets of monkfish; Salt and white pepper to taste; 1 tablespoon unsalted butter; Few drops lemon juice; 3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard; 6 sprigs of fresh dill

By Marian Burros

Total Time: 25 minutes
Rating: (0)
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Ingredients

Yield:6 servings

1½cups heavy cream
3tablespoons finely chopped shallots
½cup dry white wine
1cup fish stock
1medium cucumber
4tablespoons vegetable oil
6(8-ounce trimmed) fillets of monkfish
Salt and white pepper to taste
1tablespoon unsalted butter
Few drops lemon juice
3teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard
6sprigs of fresh dill

Ingredient Substitution Guide

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Preparation

Step 1
Boil heavy cream rapidly until it is reduced by half.
Step 2
Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
Step 3
Cut cucumber into strips 1½ inches by ⅛ inch, cutting around the seeds. Do not peel.
Step 4
Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
Step 5
Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1½ minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
Step 6
Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.