Fillets Of Monkfish With Mustard Cucumber Sauce Gidleigh Park Recipes

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FILLETS OF MONKFISH WITH MUSTARD CUCUMBER SAUCE (GIDLEIGH PARK)



Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park) image

Provided by Marian Burros

Categories     dinner, main course

Time 25m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • Boil heavy cream rapidly until it is reduced by half.
  • Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
  • Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds. Do not peel.
  • Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
  • Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 1/2 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.
  • 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.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 608 milligrams, Sugar 3 grams, TransFat 0 grams

MUSTARD SAUCE FOR FISH



Mustard Sauce for Fish image

Make and share this Mustard Sauce for Fish recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

2 tablespoons butter (no substitutions)
3 tablespoons flour
1/2 teaspoon salt (if fish stock is salty, you might want to reduce or omit salt)
1 dash black pepper
3 cups fish stock (sub chicken stock if you don't have fish stock)
2 tablespoons prepared mustard (dijon is very nice, but any prepared mustard will do)

Steps:

  • Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
  • Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
  • Add mustard and remaining butter.
  • Serve with boiled lutfisk, haddock or cod.

MONKFISH OR OTHER FILLETS IN ALMOND SAUCE



Monkfish or Other Fillets in Almond Sauce image

Almonds grow abundantly in Spain-you see the trees throughout the South and easily find fresh almonds, which are a rarity here-and play an integral role in many dishes, offering a rich flavor and body to sauces. This dish is a perfect weeknight offering, but it's also a fine main course at a dinner party. I like monkfish here, but striped bass, grouper, red snapper, and black sea bass are all suitable; each will cook at slightly varying rates (the monkfish will take the most time, red snapper the least). This is wonderful over either white rice or a pilaf (page 513) or with crusty bread.

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1 thick slice bread, roughly chopped
1/2 cup blanched almonds
1 tablespoon minced garlic
1 medium onion, chopped
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 teaspoon fresh paprika
1/2 cup dry white wine
1 cup fish stock, preferably homemade (page 161), or water
1 1/2 to 2 pounds fillets of monkfish or other firm white fish
Salt and black pepper to taste

Steps:

  • Preheat the oven to 350°F. Heat half the oil in a skillet over medium heat. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown. Transfer to a food processor. Add the remaining oil to the skillet and heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and paprika, then transfer the mixture to the food processor.
  • Process the mixture until coarsely ground, then, with the machine running, add the wine. Continue processing until a smooth paste is formed. Return the mixture to the skillet and stir in the stock.
  • Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally. Meanwhile, season the fish with salt and pepper and place in a casserole. When the sauce is cooked, season it with salt and pepper and pour over the fish.
  • Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done). Garnish and serve hot.

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