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MONKFISH WITH GREEN PEPPERCORN
Wash the monkfish, peel off the thin skin and cut off the trimmings.Tie up the monkfish as for a roast. Loosely chop the trimmings. Chop the shallots, garlic and celery stick. Sweat in hot oil, stirring with a wooden spoon. Add the trimmings, pour 1 cup of dry white wine, 1 cup of water and the juice from the canned peppercorns. Season with salt and pepper. Cook for 20 minutes. Strain the stock through a fine mesh sieve and reduce it by half. Combine the butter and flour, creaming with a fork. Gradually add half of this mixture into the stock to bind the sauce. Bring to a boil, stirring constantly, then add the heavy cream and the peppercorns. Lower the heat and continue to cook for 10 minutes. Keep warm. Meanwhile, lay the monkfish on a buttered ovenproof dish. Season with salt and pepper and bake for 20 minutes on hot (440 F). Present the fish on a warm serving plate. Remove the string and coat with the green peppercorn sauce.
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3 1/2 to 4 lbs monkfish (tail end)
2 shallots
2 cloves garlic
1 celery stick
1 cup white wine
1 small can green peppercorns
3 tbsp butter
2 tbsp oil
1 tbsp flour
salt, pepper
1/3 cup crÅme fraöche
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15
mn
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60
mn
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AndrÄ Laurier recommends a Chëteau-Grillet or a Condrieu blanc with this dish.
