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Pan Fried Monkfish with Red Wine Sauce
Firm, meaty monkfish fillets pan fried and served with a rich red wine and nut-brown butter sauce.
Dinner
Seafood
Gourmet
Red Wine
Monkfish
Estimated Nutrition
Calories
405.6
kcal / serving
1622.4 kcal total
Carbs
13.6
g
per serving
54.2 g total
Fat
29
g
per serving
115.8 g total
Protein
19.6
g
per serving
78.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
50
g
Caster Sugar
CondimentsSauces
50
ml
Red Wine Vinegar
Dairy
125
g
Butter
unsalted
Liquids
50
ml
Red Wine
good quality
NutsSeeds
1
pinch
Salt
for seasoning
1
clove
Garlic
peeled
1
sprig
Thyme
fresh
OilsFats
15
ml
Olive Oil
Seafood
2
piece
Monkfish
fully trimmed, cut into 1cm thick escalopes
Vegetables
1
piece
Shallot
finely diced
Method
1
Season the monkfish escalopes with a small amount of salt.
2
Heat a frying pan with a knob of butter and the olive oil.
3
Cook the fish for one minute on each side until golden.
4
Place the fish on a plate and cover with cling film to rest.
5
Simmer red wine, vinegar, sugar, 50ml water, and shallot in a pan until syrupy.
6
Cook remaining butter, thyme, and garlic in a pan until nut-brown.
7
Whisk the red wine syrup and browned butter together.
8
Remove the garlic clove and adjust seasoning to taste.
9
Spoon the red wine dressing over the monkfish and serve.