Monkfish Fillets with Brandy Mushroom Cream Sauce
Ingredients
- 2x200g Monkfish fillets
- 1/2 tbsp olive oil
- 25g diced butter
- Thyme
- 250g quartered mushrooms
- 2 tbsp brandy
- 200ml double cream
- Sea salt
Preparation
Heat the oil, season the fish with salt and fry on one side for 2 minutes until it starts to turn opaque.
Add butter and thyme, reduce heat and baste the fish for 2 minutes.
Place fish in an oven-proof dish, pour butter and thyme over it, and cook in oven at 180°C for 3-5 minutes.
Fry mushrooms in the remaining thyme butter in the pan.
Deglaze pan with brandy and heat for a few minutes to cook off alcohol.
Add cream and reduce for 15-20 minutes until sauce coats back of a spoon.
Serve with fish and choice of vegetables, such as broccoli or asparagus.
