Monkfish with black truffles

By: Simon Rimmer From: Good Food Live

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Prep time:
15 mins
Cook time:
10 mins
Serves:
2

Simon Rimmer combines two luxurious ingredients to create a simple but stylish fish dish, ideal for tête-à-tête dining

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Ingredients

  • 2 monkfish tail portions, each 150g, trimmed
  • 20g slice of fresh black truffles, finely sliced
  • black pepper
  • Flour, for dusting
  • 75g Butter, plus extra for serving
  • 15 g French Mustard
  • 25ml white wine vinegar
  • 1 clove Garlic, crushed
  • 75ml extra virgin Olive oil
  • handful of mixed baby salad leaves
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Method

1. Using a sharp knife, cut a few incisions in the sides of each monkfish portion.

2. Insert a piece of truffle into each incision, reserving a couple of truffle slices. Season the fish with salt and freshly ground pepper and dust in a little flour.

3. Heat the butter in a heavy-based frying pan. Once it foams, add in the reserved truffle and fry for 1-2 minutes.

4. Add in the monkfish and fry for 6 minutes in total, browning each portion on both sides.

5. Meanwhile, combine the mustard, vinegar and garlic in a bowl. Season with salt and pepper, then whisk in the olive oil.

6. Dress the salad leaves with the vinaigrette and serve the fish on top with a little butter.

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Latest Comment

Nice recipe, but where are the truffles ? And how did the shitake mushrooms get there ?

trufflehunter trufflehunter Posted 12 Sep 2009 12:42 PM