Dijon Monkfish And How To Make Some For Yourself. Hello friends, so how are you today? Are you looking for a tasty fish recipe to try out?
Dijon Monkfish, anyone?
Stylish dish of monkfish fillets, spread with Grey Poupon Dijon Mustard, wrapped in Proscuitto and pan fried, served with roasted vine cherry tomatoes and Dauphinoise potatoes, finished with white wine butter sauce. Now how tasty does this sound?
Dijon Monkfish And How To Make Some For Yourself:
300ml/1/2 pt milk
300ml/1/2 pt double cream
2 cloves garlic, peeled and sliced
2 large waxy potatoes, peeled and sliced Salt and freshly ground black pepper
75g/3oz Gruyere cheese, grated
4 twigs of vine tomatoes 4 slices Proscuitto
4 x 175/6oz fillets monkfish – or similar firm white fish
4 tsp Grey Poupon Dijon Mustard
2 tbsp oil
150ml/1/4pt dry white wine
50g/2oz unsalted butter
1 tbsp finely chopped fresh parsley
Watercress for decoration
Dijon Monkfish Method:
1.) Firstly, make the Dauphinoise. Place milk and cream in a pan and add garlic, bring to bubbling. Add sliced potatoes to the pan and season. Bring back to simmering, until potatoes are nearly tender. Carefully spoon into a gratin dish, sprinkling over cheese in between layers, reserving some for the top.
2.) Place in a pre-heated oven Gas 6 200C 400F for around 15 minutes, or until top is golden brown and potatoes are tender.
3.) Place vine tomato twigs in another roasting pan, brush with olive oil, and season. Cook alongside the Dauphinoise.
4.) Lay out Proscuitto slices on worktop. Spread monkfish fillets all over with Grey Poupon Dijon Mustard. Place one on each slice of ham. Trim ham to fit the monkfish. Roll up to enclose.
5.) Heat oil in a pan over medium heat. Place wrapped monkfish in pan and cook for around 10 minutes, until ham is crisp and fish is just cooked.
6.) Remove from pan and keep warm. Add wine to pan and bring to bubbling with juices in the pan. Add butter and stir to melt. Add parsley.
7.) Serve a portion of Dauphinoise on a plate with a twig of roasted vine tomatoes. Perch a fish fillet on top, then pour over sauce. Decorate with watercress. Repeat with remaining ingredients.
Dijon Monkfish And How To Make Some For Yourself. Recipe and photo credit by- Dijon Poupon, the classic Dijon mustard. So what do you think about this recipe? Do you also fancy trying it?
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