Ingredients
¼ pounds thinly sliced vegetable, cucumber, onions, carrot
1 tbsp vegetable oil
salt and pepper
1 pound monkfish, cut into 4 pieces
5 tbsp flour, seasoned with salt and pepper
3 ½ tbsp butter
2 pounds white fish bones
2 medium onions, thinly sliced
¼ cup butter
1 cup white wine
1 cup fish stock
¾ cup double cream
3 ½ tbsp peeled, sliced ginger, set aside in a bowl of water
1 bay leaf
white pepper
1 pinch thyme
Fish stock
1) melt the butter in a pan, add the fish bones and saute, add the onion slices and white the wine.
2) turn the heat to high and reduce the liquid by half, skimming the top to remove the foam
3) reduce the heat to low, add the water and herbs, simmer for 2 to 3 minutes. Strain and reserve the stock, discard the bones.
Method
Preheat the oven to:350° F Gas 4
1) saute the vegetables in oil, season with salt and pepper, set aside.
2) dip the fish into the flour coating both sides, shake to remove excess flour
3) put the fish in a buttered baking dish, and bake for 10 minutes, set aside
4) combine the wine and the fish stock in a saucepan, reduce to 1/4 and stir in the cream, simmer for 4 minutes
5) add the vegetables to the sauce, season to taste
6) cover the fish with the sauce .
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