- 1 monkfish tail, about 500g/1lb 2oz, filleted and skinned
- 2 tbsp olive oil, for frying
- 3 tbsp cracked black pepper
- sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 shallot, chopped
- 1 garlic glove, chopped
- 3 tbsp white wine
- 110ml/4fl oz double cream
- 3 tbsp coarse grain mustard
- 2 tbsp chopped fresh dil
- Trim the monkfish, then cut into medallions about 2.5cm/1in thick. Season with a little salt and press each medallion lightly into the cracked pepper to coat. Place in the refrigerator.
- To make the sauce, heat the oil in a frying pan, add the shallot and garlic and sautĂŠ for 3 minutes. Add the wine and cook until evaporated. Stir in the cream and bring to the boil, then add the mustard, dill and seasoning. Reduce the heat and keep warm.
- Wipe out the pan with kitchen paper. Heat the oil for frying until very hot, add the monkfish medallions and cook for about 2 minutes on each side until browned and just firm when pressed. Remove and drain on kitchen paper.
- Place the medallions on 4 warmed serving plates and spoon the sauce around
- Serve with bubble and squeak cakes and a salad of crisp mixed leaves.