By | March 15, 2008

Ingredients

  • 1-1/2 lbs of monkfish tail
  • 1/4 cup all-purpose flour on a wide plate
  • 1 Tbsp each of unsalted butter
  • 1/4 Tbsp olive oil
  • 1/4 cup of scallions finely chopped, reserve portion for garnish
  • 2 tsp Dijon mustard
  • 1 ounce of dry white wine or French Vermouth
  • 1/4 cup heavy cream
  • Additional 1 Tbsp unsalted butter
  • Salt & freshly ground pepper to taste

Instructions

Another tip: To make the monkfish medallions easier to work with, ask your fishmonger to remove the membrane that sometimes remains on the tail meat.

Preheat oven to 350 degrees with rack set at the middle level. Slice fish at an angle towards the tail to create 1-inch thick medallions. Dredge both sides of fish in flour, shaking to remove excess.

Over medium high heat, warm oil and butter in a sauté pan suitable for use in the oven. Sauté fish quickly for about a minute on each side. Add white wine, scallions and mustard to pan and stir to combine. Turn fish to coat in wine-mustard mixture and continue to cook for 1 minute. Stir in heavy cream and place in oven for 5 minutes.

Remove pan from oven and place fish medallions on individual serving plates

BE CAREFUL: REMEMBER THAT SAUTE PAN IS HOT FROM THE OVEN!

Test sauce consistency by seeing if it lightly coats the back of a spoon If too thick, add a little cream; if too thin, bring to a simmer and reduce.

Remove from heat and swirl in a unsalted butter. Taste and adjust salt and pepper. Pour sauce over fish. Garnish with fresh scallions and serve with plenty of chewy French bread and a crisp green salad with a simple vinaigrette.

Tracy’s Tasting Notes: Since this recipe features a classic Dijon cream sauce, we thought a Burgundian wine might do the trick, but found that we were looking for a little more “oompf”. A California Chard with big, but balanced flavors, was spot on. Try: Jed Steele Chardonnay Cuvee $19.99.

Ingredients

  • 1-1/2 lbs of monkfish tail
  • 1/4 cup all-purpose flour on a wide plate
  • 1 Tbsp each of unsalted butter
  • 1/4 Tbsp olive oil
  • 1/4 cup of scallions finely chopped, reserve portion for garnish
  • 2 tsp Dijon mustard
  • 1 ounce of dry white wine or French Vermouth
  • 1/4 cup heavy cream
  • Additional 1 Tbsp unsalted butter
  • Salt & freshly ground pepper to taste
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