Thai Monkfish with Ginger Recipe

Ingredients : Serves 4

700 g/1.5 lb monkfish fillet
Juice of 1 lemon
15 ml/1 tbsp olive oil
A pinch of dried thyme
Salt and freshly ground black pepper

Rind of 2 lemons, cut into julienne strips

225 g/8 oz/1 cup butter or margarine, diced
3 spring onions (scallions), chopped
450 ml/0.75 pt/2 cups Fish Stock

120 ml/4 fl oz/0.5 cup dry white wine

60 ml/4 tbsp double (heavy) cream

Juice of 2 limes
15 ml/1 tbsp grated fresh root ginger

30 ml/2 tbsp chopped parsley

Tagliatelle or noodles, to serve

Method :

Place the fish in a glass or ceramic bowl. Mix together the lemon juice, oil, thyme and salt and pepper and pour over the fish. Cover with clingfilm (plastic wrap) and chill for 1.5 hours.

Bring a small pan of water to the boil, add the lemon rind strips, return to the boil and blanch for 3 minutes. Drain well, rinse in cold water and pat dry on kitchen paper (paper towels). Melt 15 ml/1 tbsp of the butter or margarine and fry (saute) the onions until soft. Lift the fish pieces from the marinade and fry for a few minutes until covered in the flavored butter. Add the stock and wine, bring to the boil, then simmer gently for about 3 minutes until the fish becomes opaque.

Remove the fish from the pan and keep warm. Bring the sauce back to the boil and boil until reduced to about 30 ml/2 tbsp. Add the cream and boil to reduce again by half. Dice the remaining butter or margarine and whisk into the pan a piece at a time to create a smooth sauce. Add the lime juice, ginger and parsley and stir well, then season to taste. Return the fish to the pan to coat in the sauce, then serve with tagliatelle or noodles.