With its dense texture, the monkfish is the perfect backdrop for the delicious shallot infused sauce. If you can’t find monkfish, substitute cod, halibut, haddock, or lobster.
1 monkfish tail (800 g / 1.8 lb)
3 thin slices smoked ham
1 sprig fresh thyme
2 tbsp oil
Salt, pepper
For the sauce:
2 shallots
1⁄2 cup white wine
1 beef stock cube
3 oz butter
2 tbsp mustard
Salt, pepper
Ask your fishmonger to take out the central bone from the monkfish, in order to obtain 2 filets.
Spread out the thin slices of smoked ham on the work surface. Season with salt, pepper and the thyme. Spread the monkfish filets onto the ham, then wrap them up tightly. Secure them with a cocktail sticks.
Preheat the oven at 180°C / 360°F (gas mark 6).
Heat the oil in a deep frying pan. Fry the monkfish to get it brown on both sides, for 3 – 4 minutes. Place it in an oval dish, and put it in the hot oven for 20 minutes.
During this time, make the sauce. Peel and chop the shallots and fry for approx. 4 minutes until brown.
Pour in the white wine and scrape the bottom of the pan with a spoon to dissolve the cooking juices. Add the stock cube and leave the sauce to reduce over a small flame, stirring well to dissolve the cube.
Add the mustard and butter without letting the sauce boil. Season with salt and pepper.
Pour the sauce over the monkfish and put the dish back in the oven for 10 minutes.
Take out the cocktail sticks and cut the roasted filet into 6 slices (this can be done directly in the oval dish). Serve immediately.
Serves: 6
Source: Emile Henry (www.EmileHenry.com)
