- 4 x 150g (5oz) pieces of monkfish tail
for the poaching liquor
- 280ml (half pint) red wine
- 1 head of garlic cut in half
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- 280ml (half pint of fish stock)
for the garnish
- 75g (3oz) pancetta cut into lardons
- 150g (5 oz) button mushrooms
- 150g (5oz) small shallots
- 25g (1oz butter)
- 1 teaspoon of sugar
- Empty the red wine into a pot. Add your garlic, thyme, rosemary, and bayleaf. Bring the poaching liquor to the boil and let it reduce down by half.
- When the red wine is reduced add your fish stock and bring the liquor back up to the boil. Then leave it aside to infuse. If you don’t have any fish stock than you can use chicken or in a worst case scenario water will do.
- Next heat a large pan on the stove and add the pancetta lardons. Cook your lardons till golden and crispy. Dont worry if they stick to the bottom a little bit this adds to the flavour of the dish. When their ready remove them from the pan and drain well on paper towels.
- Return the same pan to the heat and add your button mushrooms, fry them over a moderate heat till cooked and golden. Remove them from the pan and drain well on paper towels.
- Return your pan to the heat and add your shallots. Saute over a moderate heat until the start to colour, then add the butter and sugar and continue to cook till the butter melts and the sugar is dissolved.
- Return the lardons and mushrooms to your pan and toss everything together then leave the garnish aside because its time to cook the monkfish.
- Bring the poaching liquor back up to the boil and gently slide in the pieces of monkfish tail. Reduce the heat to a gentle simmer and cook the monkfish for 3 minutes then remove them from the red wine and keep warm.
- To make the sauce add half of the poaching liquor to the shallot mix and bring it up to a rapid boil.
- Allow the sauce to reduce down for about 5 minutes till it starts to thicken and turns glossy.
- When the sauce is ready add the monkfish back into the pan and coat them really well in the sauce.
- To serve, remove the monkfish from the sauce and cut each piece in 3. This shows off the beautiful interior and snow white colour of the monkfish flesh and the rich red wine glaze on the outside. Place 3 pieces of monkfish around the plate and spoon the sauce,shallots, and mushrooms around.