Ingredients

Steps

• Trim the monkfish and cut into medallions 2.5cm thick.
• Season fish with salt, press into cracked pepper, and refrigerate.
• Sauté shallots and garlic in oil for 3 minutes.
• Add wine and simmer until the liquid has evaporated.
• Stir in cream, bring to a boil, then add mustard, dill, and seasoning.
• Reduce sauce heat to keep warm while preparing the fish.
• Heat oil in a clean pan and cook medallions for 2 minutes per side.
• Drain fish on paper and serve on warm plates with sauce.