Monkfish with Ginger Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
vegetables
julienned, (i.e. cucumber, onions, carrot or celery) |
|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pound |
monkfish
|
* |
| 1 | x |
all-purpose flour
as needed |
*
|
| ¼ | cup |
butter
|
|
| ¾ | cup |
white wine
approximately |
*
|
| ¾ | cup |
heavy whipping cream
|
|
| 3 ½ | tablespoons |
ginger
peeled, sliced, set aside in a bowl of water |
|
| Fish stock | |||
| 3 ½ | tablespoons |
butter
|
|
| 2 | pounds |
fish bones
|
* |
| 2 | medium |
onions
thinly sliced |
|
| 17 | ounces |
white wine
approximately |
|
| 34 | ounces |
water
approximately |
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
vegetables
julienned, (i.e. cucumber, onions, carrot or celery) |
|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 453.6 | g |
monkfish
|
* |
| 1 | x |
all-purpose flour
as needed |
*
|
| 59 | ml |
butter
|
|
| 177 | ml |
white wine
approximately |
*
|
| 177 | ml |
heavy whipping cream
|
|
| 53 | ml |
ginger
peeled, sliced, set aside in a bowl of water |
|
| Fish stock | |||
| 53 | ml |
butter
|
|
| 907.2 | g |
fish bones
|
* |
| 2 | medium |
onions
thinly sliced |
|
| 491.3 | ml/g |
white wine
approximately |
|
| 982.6 | ml/g |
water
approximately |
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
thyme
|
*
|
Directions
Sauté the vegetables in a small amount of oil.
Season with salt and pepper.
Set aside.
Cut the monkfish into 4 pieces, one for each person.
Season fish with salt and pepper; dip into a little flour and shake lightly.
Put the butter in a baking pan, add the fish, and bake in a 350℉ (180℃) oven for about 10 minutes.
Set aside and keep warm.
Combine wine and fish stock in a saucepan.
Place over medium-high heat and reduce until only a small amount of liquid remains in the bottom of the pan, turn off the heat.
Add heavy cream.
Cook over low heat for 3 to 5 minutes.
Add vegetables.
Drain ginger and add to sauce.
Adjust seasoning with salt and pepper.
Pour sauce over fish before serving.
Serves 4.
FISH STOCK: Melt the butter in a stockpot; add fish bones and sauté.
Be careful bones don't stick or burn.
Add onion slices and white wine.
Turn heat to high.
Reduce liquid by half, skimming the top to remove residue.
Turn the heat to low.
Add water and herbs.
Simmer for 2 to 3 minutes.
Strain and reserve the stock.
Discard bones.
