Monkfish tail has a mild, sweet flavour with a firm texture that holds its shape well during cooking. In this recipe the fish is simply steamed on top of the heated vegetables. Because of the way leeks grow, dirt is found between the layers of the leaves and you should take care to wash the leeks thoroughly. Trim off the rootlets and remove any tough outer leaves, then split the leeks lengthwise and hold under cold running water. Chinese cabbage has a crunchy texture and a faint flavour of mustard that lends itself well to this dish. Serve with mashed or new potatoes sprinkled with ground nutmeg.
Preparation time : 15 minutes,
Cooking time : 20 minutes,
Calories per serving: 165
1 lb (450 g) monkfish tail
1/2 tablespoon lemon juice
Salt and freshly ground black pepper
6 oz (175 g) mushrooms
6 oz (175 g) Chinese cabbage
1 oz (25 g) butter
1. Trim any pieces of tough membrane, skin and gristle from the fish. Cut into 4 pieces, discarding the backbone, sprinkle over the lemon juice and season.
2. Finely chop the leeks, mushrooms and cabbage. Melt the butter in a pan, add 4 tablespoons of water and the leeks, cover and cook over a gentle heat for 10 minutes, stirring occasionally.
3. Add the mushrooms and cabbage, cover again and cook gently for 5 minutes. Season to taste.
4. Place the fish on top of the vegetables in the pan, add another 4 tablespoons of water, cover and cook for 5 minutes, until the fish is cooked through.
5. Lift out the fish pieces, arrange them on a serving dish surrounded by the vegetables and serve.
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