Recipe: Monkfish with mushrooms in cream sauce (South Africa)

We last enjoyed this delicious fish dish in restaurant overlooking the ocean in beautiful Jacob's Bay in the Western Cape, with a bottle of Bouchard Finlayson Blanc de Mer.

And with 12.5% off all South African wines, you should select a similarly fragrant fruity white to cut through the luxurious indulgence of this seafood feast.

South African monkfish with mushrooms in cream sauce

INGREDIENTS 

800g monkfish fillet

125ml dry white wine

250ml water

1 x bay leaf

Small handful of parsley

Half a small onion

6 x peppercorns

Half a teaspoon of salt

200g mushrooms (sliced)

25ml softened butter

25ml sherry

50ml double cream

1.5 x dessertspoon French mustard

2 x medium potatoes (mashed and creamed)

Grated parmesan or gruyere cheese

FOR THE SAUCE

3 x level tablespoons of softened butter

60g flour

250ml warm milk

375ml fish stock

METHOD (serves 6)

1. Pre-heat oven to 160°C/320°F.

2. Put monkfish, wine, water, bay leaf, parsley, onion, peppercorns and salt in saucepan and poach until the fish is just just cooked through.

3. Remove and drain the fish, cube and set aside.

4. Fry mushrooms lightly in butter and drain on a paper towel.

5. Make the white sauce by heating the butter and flour together, stirring to make a 'roux'.

6. Whisk in the milk and stock to complete the sauce, taking care not to burn.

7. Season to taste, then add the fish, mushrooms, sherry, cream and mustard.

8. Spoon into individual dishes and surround the top with a border of creamed potato.

9. Sprinkle with cheese and bake in the oven for 25 minutes.

Despite the number of strong flavours, the monkfish is tough enough to stand up for itself and really shines when complemented with a few glasses of Blanc de Mer.

Top tip: For added wow factor at the table, serve in individual scallop shells (available from most fishmongers) instead of dishes.