Monkfish Fillets with Mushroom and Bacon Sauce

I tried this one simply because I couldn’t imagine how the sauce would go with the fish but it goes REALLY well. A rich and tasty sauce that doesn’t detract from the subtleties of the monkfish – quite delightful, really quick and easy, ideal as a special supper.

Serves 6

What you need…

1 x baking tray, liberally buttered

6 x 150g monkfish fillets, skinned and trimmed

Sea salt and black pepper

3 tablespoons plain flour

2 tablespoons rapeseed oil

A knob of butter

6 rashers of smoked streaky bacon, chopped

1 onion, finely chopped

200g button mushrooms, cleaned and halved

200ml full fat crème fraiche

Juice of ½ a lemon

1 teaspoon Dijon mustard

3 tablespoons fresh parsley, chopped

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Tip the flour into a plastic carrier bag, season liberally and then toss in the monkfish fillets, ensuring that they are covered in the seasoned flour. Shake of the excess.

In a large saucepan over a high heat, add the oil and butter and once the butter is foaming, add in the fillets and fry for 3 minutes, turning once and ensuring that the fish is sealed and lightly golden. Transfer them onto your baking tray, pouring over any buttery juices from the pan. Roast in the oven for 8-10 minutes and until the fish has turned white and is cooked through.

Meanwhile, wipe out your saucepan with kitchen paper and then add the bacon, dry-frying over a high heat until crispy. Use a slotted spoon to remove the bacon to a plate. Tip the onion into the pan and fry for 3 minutes. Then pop the lid on, reduce the heat to moderate and cook for 5 minutes until soft. Remove the lid, whack up the heat to high and add the mushrooms, frying for a few minutes until golden.

Add in the crème fraiche, lemon juice and mustard together with half of the bacon and parsley. Bring to the boil and cook for a few minutes until the sauce has reduced and thickened slightly. Season to taste.

Slice each of the fillets into three and arrange on a plate. Spoon over the yummy sauce and garnish with the reserved bacon and parsley. Super supper!

Inspired by…

Mary Berry

How easy…

Really easy, really quick and then really lovely on the eye and the palate.

 

 

 

 

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