Monkfish In Red Wine

Monkfish In Red Wine


2 and 1/4 lbs (1 kg) monkfish fillets, cut into chunks

3 and 1/2 oz (100 grams) baby onions, chopped
3 and 1/2 oz (100 grams) mushrooms

1 shallot, chopped
1 carrot, chopped

2 oz (50 grams) butter
2 tablespoons brandy
12 fl oz (350 ml) red wine
4 fresh sage leaves
1 fresh thyme sprig, leaves only
1 tablespoon red wine vinegar
1 tablespoon plain flour
2 tablespoons extra virgin olive oil
Salt and pepper


Melt half the butter in a pan.

Add the shallot and carrot and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.

Add the brandy and cook until it has evaporated.

Add the red wine, thyme, vinegar and sage.

Season with salt and pepper.

Cover and simmer very gently for about 20 minutes.

Strain the sauce, return it to the pan and reheat thoroughly.

Add the fish and cook for another 10 minutes.

Remove the fish from the pan with a slotted spoon and keep warm.

Increase the heat under the sauce to high and cook until reduced.

Mix together the remaining butter and the flour to a paste.

Stir it into the sauce to thicken.

Cook, stirring constantly, for about 10 minutes.

Heat the olive oil in another pan.

Add the onions and cook, stirring frequently, until softened.

Add the mushrooms and stir in the sauce.

Add the fish and cook over a low heat for another 5 minutes.

Transfer to a warm serving dish. Serves 4.

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