Monkfish Thermidor Recipe |
Monkfish Thermidor Recipe Ingredients:- 2 lb Monkfish - boned, skinned and cubed
- 3 Shallots - skinned and chopped
- 1 tablespoon chopped Fresh Tarragon
- 2/3 cup Dry White Wine
- 1¼ cup Semi-Skimmed Milk
- 3 tablespoons Corn-Flour
- 1 teaspoon English Mustard
- 1oz Parmesan Cheese - grated
- 2oz Gruyere Cheese - grated
| 
Time: 40 min
Serves: 4
|
Monkfish Thermidor Recipe Instructions:Put the monkfish into a saucepan with the shallots, tarragon and wine, cover and simmer for 18 - 20 minutes or until the flesh flakes easily.
Using a slotted spoon, remove fish and reserve the cooking liquid.
Blend together the milk and corn-flour and add to the cooking liquid with mustard and Parmesan cheese.
Bring to the boil and stir until smooth and thick.
Add the fish and transfer to a 1.1 litre (2 pint) shallow ovenproof serving dish.
Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until golden brown.
|
Monkfish Thermidor Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
|
Monkfish Thermidor Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
|
Fish Recipes Index
|
