Pan fried monkfish with red wine sauce Recipe

Pan fried monkfish with red wine sauce Recipe

  • 2 small monkfish fillets, fully trimmed, cut into 1cm/½in thick escalopes
  • pinch salt
  • 125g/4½oz unsalted butter
  • 1 tbsp olive oil
  • 50ml/2fl oz good red wine
  • 50ml/2fl oz red wine vinegar
  • 50g/2oz caster sugar
  • 1 shallot, finely diced
  • 1 garlic clove, peeled
  • 1 sprig fresh thyme
  1. Season the monkfish with a little salt.
  2. Heat a large frying pan until medium hot, add a knob of the butter and all the oil. Cook the monkfish on each side until just golden – about a minute either side.
  3. Remove the fish and rest on a plate covered in cling film.
  4. Place the red wine, vinegar, sugar, 50ml/2fl oz water and shallot into a saucepan and cook until reduced to a syrup.
  5. Heat a frying pan over a high heat and cook the remaining butter, thyme and whole garlic clove until a nut-brown colour.
  6. Mix the red wine syrup and butter together – there should be double the quantity of butter to red wine – check the seasoning, then remove the garlic clove.
  7. To serve, place the monkfish onto plates then spoon the red wine dressing over the top.
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