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SAUTÉED MONKFISH ( OR COD FILLETS) IN A WHITE WINE & DIJON MUSTARD CREAM SAUCE
- Preparation and cooking time
- Serves 2
This sauce is classic French and is rich with wine, butter and cream. Here it is applied to monkfish or Cod.Sometimes the mustard can be too assertive so you can reduced the amount used. The truth is that mustard varies greatly in strength depending on how old they are. If you want stronger mustard flavor when you taste it at the end by all means add more. Another tip: To make the monkfish medallions easier to work with, ask your fishmonger to remove the membrane that sometimes remains on the tail meat.
- 1-1/2 lbs of monkfish tail (we found this went a bit tough so have since used Cod fillets instead)
- 1/4 cup (4 Tbsp) all-purpose flour on a wide plate
- 1 Tbsp each of unsalted butter
- 1/4 Tbsp olive oil
- 1/4 cup of scallions finely chopped, reserve portion for garnish
- 2 tsp Dijon mustard
- 1 ounce (2 Tbsp) of dry white wine or French Vermouth
- 1/4 cup heavy cream
- Additional 1 Tbsp butter
- Salt & freshly ground pepper to taste
- STEP 1Preheat oven to 350 degrees with rack set at the middle level. Slice fish at an angle towards the tail to create 1-inch thick medallions (or fillet steak sized chunks if using Cod). Dredge both sides of fish in flour, shaking to remove excess.
- STEP 2Over medium high heat, warm oil and butter in a sauté pan suitable for use in the oven. Sauté fish quickly for about a minute on each side. Add white wine, scallions and mustard to pan and stir to combine. Turn fish to coat in wine-mustard mixture and continue to cook for 1 minute. Stir in heavy cream and place in oven for 5 minutes.
- STEP 3Remove pan from oven and place fish medallions on individual serving plates BE CAREFUL: REMEMBER THAT SAUTE PAN IS HOT FROM THE OVEN!
- STEP 4Test sauce consistency by seeing if it lightly coats the back of a spoon If too thick, add a little cream; if too thin, bring to a simmer and reduce.
- STEP 5Remove from heat and swirl in the butter. Taste and adjust salt and pepper. Pour sauce over fish. Garnish with fresh scallions and serve with plenty of chewy French bread and a crisp green salad with a simple vinaigrette.