The third blog in my Food and Whisky Blog is a beautiful piece of meaty monkfish with a refreshing creamy lemon sauce, the dish itself is amazing and tonight to go alongside it I decided to go with an SMWS Offering, Geranium Jalfrezi 85.62. – I’ll review this bottle in the near future.
Was a difficult choice of dram from my current selection, was looking for something light, refreshing with citrus taste and although this bottle didn’t hit the nail on the head for what I was looking for it really went well as an accompaniment.
The Dish itself is great alone and can be made from scratch to table in 20-30 Minutes.
Monkfish is one of my favourite pieces of fish and I try to get it from a local Farmshop (Fencebay near Fairlie) when the notion is right.
The sauce is the real winner in this dish, creamy, zingy and a little hint of spice from the mustard and shallots.
I felt like adding a little whisky into the sauce but resisted this time but don’t think it’s a bad idea!
Baked Monkfish with Creamy Lemon Sauce (Serves 4)
Ingredients
4 Monkfish Fillets – 150-180g (Can be done with most White Fish)
1 Shallot
salt and pepper to taste
1 Tbsp Dijon Mustard
1 -2 Garlic Cloves
¼ Cup Heavy Cream
50g Butter
2 Tbsp Lemon
Instructions
Preheat oven to 200°C (180°C Fan)
Place fish in a baking dish and loosely cover in tin foil.
Put Plenty of Salt and Pepper on both sides to season.
Put butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl.
Give a quick 30-40 Second blast in the microwave and stir until smooth – Give another little blast until all the butter is melted.
Sprinkle fish with shallots and pour over sauce and cover it all with tin foil.
Bake the dish for 12-14 minutes, or until fish is cooked.
Remove from oven and transfer fish to serving plates.
Spoon over the sauce.
Serve with Sticky white rice and garnish with Lemon slice.
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