How to cook French Parmesan Simmered Monkfish
- 1 1/2 - 2 lb boned and skinned monkfish, cubed
- 3 tablespoons cornflour
- 1 1/4 cup semi-skimmed milk
- 3 shallots, skinned and chopped
- 2/3 cup dry white wine
- 1 oz Parmesan cheese, grated
- 2 oz Gruyere cheese, grated
- 1 teaspoon made English mustard
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- Put the monkfish into a saucepan with the shallots, tarragon and wine, cover and simmer for 18-20 minutes or until the flesh flakes easily.
- Using a slotted spoon, remove fish and reserve the cooking liquid.
- Blend together the milk and cornflour and add to the cooking liquid with mustard and Parmesan cheese.
- Bring to the boil and stir until smooth and thick.
- Add the fish and transfer to a 2 pint shallow ovenproof serving dish.
- Sprinkle over the Gruyere cheese and put under a hot grill for 5-10 minutes, until golden brown.
You can serve the French Parmesan Simmered Monkfish with asparagus tips, baby turnips and mini potatoes washed with mint and yogurt.
Monkfish is generally called the poor man's lobster for its delicate taste and velvety texture.
This recipe for French Parmesan Simmered Monkfish serves/makes: 4
The French Parmesan Simmered Monkfish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Monkfish
Preparation Method: Poached/Simmered