Monkfish with Mustard and Cucumber Sauce

Pan-fried monkfish tails served with a creamy mustard sauce and quick-pickled cucumber slices for a fresh, balanced seafood dish.

Seafood Main Course High Protein Gluten Free Monkfish

Estimated Nutrition

Calories

413.9

kcal / serving

1655.4 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

24.6g

per serving

98.4 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

White Wine Vinegar

tbsp

Wholegrain Mustard

Dairy

tbsp

Crème Fraîche

Butter

unsalted

Butter

knob for frying

Fruits

tsp

Lemon Juice

for the sauce

tbsp

Lemon Juice

for finishing the fish

Liquids

125

Fish Stock

may substitute with white wine

NutsSeeds

Salt

for drawing out moisture

tsp

Black Pepper

freshly ground

OilsFats

Olive Oil

Seafood

800

Monkfish Tail

divided into four portions

Vegetables

piece

Cucumber

peeled and thinly sliced

Method

Squeeze remaining liquid from the cucumber and transfer to a bowl.

Mix cucumber with salt and press under a heavy weight for one hour to drain.

Serve the fish on warm plates alongside the prepared cucumber and sauce.

Squeeze lemon juice over the cooked monkfish fillets.

Add a knob of butter to the pan and fry until fish is thoroughly cooked.

Drizzle monkfish with olive oil and place into a hot frying pan.

Heat stock, crème fraîche, and mustard then whisk in 50g butter and lemon juice.

Peel and thinly slice the cucumber then place it in a colander.

Whisk sugar, vinegar, and pepper together and toss with the cucumber slices.