Monkfish with vermouth and tarragon cream

By: Matt Tebbutt From: Market Kitchen

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

A light and creamy herb sauce with an edge takes Matt Tebbutt’s monkfish dish to another level

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Ingredients

  • 2 tbsp Olive oil
  • 2 monkfish fillets, sliced into slivers
  • 2 Shallots, diced
  • 2-3 sprigs tarragon, leaves removed and chopped, stalks reserved
  • 25g unsalted Butter
  • 100ml double cream
  • 45ml vermouth
  • 1/2 Lemon, juice only
  • 2 baby gem Lettuce, separated into leaves
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Method

1. Heat the olive oil in a frying pan and sear the monkfish for 1-2 minutes on each side, until cooked through and golden. Take out of pan set aside to rest.

2. In the same pan, sweat the shallots and tarragon stalks in the butter for 5 minutes, until soft. Pour in the vermouth and bring to the boil, then add the cream. Season with salt and pepper and stir in the chopped tarragon leaves.

3. In a separate pan, lightly fry the little gem lettuce until wilted. Pile onto a serving plate.

4. Place the monkfish on top of the lettuce and spoon over the vermouth and tarragon sauce to serve.

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