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.
800g monkfish fillet
125ml dry white wine
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
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
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.