Monkfish on peperoni sauce - 4 persons, 25mins (+25mins for sauce) 

Calories per person 388. See foot for gr/dl conversions

800gr   Monkfish  
300gr   Fish bone
  1     Garlic piece
2-3     Parsley stalks
1/2dl   White wine
2       Peperonis Red (peppers not chilli)
2 Tblsp Chopped shallotts (or small onions)
1 Tblsp Butter
2  dl   Cream
        Salt, pepper 
        Basil leaves to garnish

Monkfish in 2cm thick slices
Remove bone and, together with fish bone, garlic, parsley and white wine cook in 1dl water 
 5 mins 

Sieve fish stock through fine sieve and put back in pan and cook down to 1dl

Peperonis whole in oven or electro-grill and grill until they get dark spots.  
Then put in basin and cover with cloth to cool.

Then halve peperonis, cut finely and with 1/2dl of fish stock and put in mixer and mix 
 to fine puree.

Monkfish cook quickly in butter both sides and add 1-2 tblsp of fish stock.  
Half covered on smallest heat for 3-4 mins.  
Ensure it does not dry out (so don't drink all the wine) and season with salt and 
 pepper.  
Take out of pan and keep warm - keep the fry sauce.

Mix the peperoni puree with the cream and stand a while until nice creamy sauce.

Take the fry stock and add fish pieces and salt and pepper the sauce

Serve sauce on pre-warmed plates.  
Place fish on top and garnish with basil leaves.

Note: Can also be used for cod.

400gr is approx 14oz 
2dl is a small glass of wine between 1/4 and 
1/2 pint

NEVER overcook Monkfish

Reply to this recipe if you want more monkfish recipes