Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)

By Marian Burros

Published May 14, 1985

Total Time
25 minutes
Rating
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Ingredients

Yield:6 servings

  • 1 ½ cups heavy cream

  • 3 tablespoons finely chopped shallots

  • ½ cup dry white wine

  • 1 cup fish stock

  • 1 medium cucumber

  • 4 tablespoons vegetable oil

  • 6 (8-ounce trimmed) fillets of monkfish

  • Salt and white pepper to taste

  • 1 tablespoon unsalted butter

  • Few drops lemon juice

  • 3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard

  • 6 sprigs of fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 94 milligrams cholesterol; 408 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 35 grams fat; 1 gram trans fat; 1 gram fiber; 616 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Boil heavy cream rapidly until it is reduced by half.

  2. Step 2

    Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.

  3. Step 3

    Cut cucumber into strips 1 ½ inches by ⅛ inch, cutting around the seeds. Do not peel.

  4. Step 4

    Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.

  5. Step 5

    Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 ½ minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.

  6. Step 6

    Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.

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Comments

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Mzungu Bibiyako

I would be more inclined to try this recipe if Step 2 was reworded for clarity and a picture of the cucumber strips was posted.

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