Peppered monkfish steak with a musard sauce

11 September 2006
Peppered monkfish steak with a musard sauce


(serves 2 as a main course)

4 fresh monkfish steaks (about 5oz each 11 thick)
1oz medium cracked black pepper (sifted discard fine powder)
¼cup olive oil
Salt to taste


Dredge monkfish steaks with the cracked black pepper on both sides. Season with salt.

Mustard sauce: Serves six
¼lb shallots sliced
1 cup Chardonnay
½lb button mushrooms sliced
2 cups cream
2 sprigs fresh thyme
4oz chicken stock
2tbs Dijon mustard
2tbs whole-grain mustard


Reduce shallots and Chardonnay together.

Add cream mushrooms thyme and cook on low heat for 15-20 minutes. Season.

Add chicken stock and cook for another 15-20 minutes until flavour develops.

Strain through chinois.

Add 2tbs Dijon mustard and 2tbs of whole-grain mustard. Keep warm.

Sauté the monkfish steaksin a thick-bottomed pan over medium-high heat in olive oil for about three minutes on each side - rare to medium rare.

Place a large amount of the mashed potatoes in the middle of each plate.

Slice the monkfish steaks with a bread knife in 1/4in slices and fan the slices standing against mashed potatoes.

Pour mustard sauce around base of monkfish.

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