Fillets of Monkfish with Smoky Bacon Sauce

02 September 2009

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Ingredients
 
 1 medium size skinned monkfish tail, about 700g weight
 
 2 tablespoons Extra Virgin Olive Oil
 
 1 fat clove garlic, crushed
 
 4 tablespoons Noilly Prat or other dry vermouth
 
 1 jar Smoky Bacon Sauce
 
 2-3 tablespoons creme fraiche, optional but nice
 
Good handful fresh flat basil
 
 Sea salt and freshly ground black pepper.
 
How to cook it
 
 1. Using a sharp knife cut the monkfish tail into two long fillets discarding the central bone. Then remove as much of the grey membrane as possible. (This stops the flesh curling up as it cooks).
 
 2. Cut the fillets into small pieces and mix with the olive oil and garlic. If possible, leave for at least 15 minutes to marinate.
 
 3. Preheat a heavy based non-stick frying pan until you can feel a good steady heat rising. Add the monkfish pieces and cook quickly until lightly browned.
 
 4. Add the Noilly Prat or vermouth and cook until evaporated then stir in the Loyd Grossman sauce and seasoning. Bring to the boil then simmer for 5 minutes. Do not overcook the fish.
 
5. Stir in the creme fraiche, if liked, and bubble for a further minute. Serve stirred through hot pasta or with rice.

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