So simple but absolutely delightful, this supper dish is lovely and tastes like it’s waaaaaay more complicated that it is. The creamy tarragon sauce is the perfect marriage with the monkfish – creamy but light and with the distinctive tarragon flavour that is the bittersweet mix of aniseed and vanilla; and then the slight acidy of lemon juice – just lovely –what can I say? Give it a go!
What you need…
1 kg monkfish, filleted
4 tablespoons lemon juice, freshly squeezed
1 fish stockpot (I use Knorr)
450ml boiling water from the kettle
150ml white wine
150ml double cream
1 tablespoon fresh tarragon, chopped
Sea salt and black pepper
A small handful of fresh tarragon, to garnish
What to do…
Slice the fish into big chunks (5-6cm) and place in the bottom of a large, heavy saucepan. Pour over the lemon juice and season with salt and pepper. Set aside.
In a separate saucepan, pour your boiling water over the fish stockpot and, using a balloon whisk, dissolve to create a fish stock. Add the wine and bring the mixture to the boil before pouring it over the fish. Place the fish over a high heat and bring to the boil again. As soon as it begins boiling, remove from the heat, pop on a well-fitting lid and set aside to let the residual heat gently poach the monkfish for about 8 minutes, or until the monkfish has turned opaque.
Using a slotted spoon, transfer the fish to a warmed serving dish, cover with foil and keep warm whilst you make the sauce.
Bring the poaching liquid to the boil and boil fiercely for 10 minutes or until the liquid has reduced by half, is thicker and syrupy. Gradually stir in the cream and then add the chopped tarragon. Pour the sauce over the fish, garnish with fresh tarragon and serve immediately. Simply very, very lovely.
Boiled or parmentier potatoes and a green vegetable. I used tenderstem broccoli that had been steamed and then tossed in a little warmed olive oil, flavoured with chopped anchovies and garlic. Yummy!
Easy, quick and way tastier than the ingredients might suggest