700 - 900 g (1 1/2 - 2 lb) boned and skinned monkfish, cubed
3 shallots, skinned and chopped
1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
2/3 cup (150 ml) 1/4 pt dry white wine
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
3 tbsp (45 ml) cornflour
1 tsp (5 ml) made English mustard
25 g (1 oz) Pacmesan cheese, grated
2 oz (50 g) Gruyere cheese, grated
3 shallots, skinned and chopped
1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
2/3 cup (150 ml) 1/4 pt dry white wine
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
3 tbsp (45 ml) cornflour
1 tsp (5 ml) made English mustard
25 g (1 oz) Pacmesan cheese, grated
2 oz (50 g) Gruyere cheese, grated
method
1. 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.
2. Using a slotted spoon, remove fish and reserve the cooking liquid.
3. Blend together the milk and cornflour and add to the cooking liquid with mustard and Parmesan cheese.
4. Bring to the boil and stir until smooth and thick.
5. Add the fish and transfer to a 1.1 litre (2 pint) shallow ovenproof serving dish.
6. Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until golden brown.
2. Using a slotted spoon, remove fish and reserve the cooking liquid.
3. Blend together the milk and cornflour and add to the cooking liquid with mustard and Parmesan cheese.
4. Bring to the boil and stir until smooth and thick.
5. Add the fish and transfer to a 1.1 litre (2 pint) shallow ovenproof serving dish.
6. Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until golden brown.
serving amount
serves 4
rate this recipe
9.7
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