Adapted From Chef Christian Schultz of the Barley Neck Inn

 This sauce is classic French and is rich with wine, butterand cream. Here it is applied tomonkfish, which is available from area waters. Some of our tasters found themustard too assertive when we first made this so we reduced the amount used byChef Schultz. The truth is thatmustard varies greatly in strength depending on how old they are and who the purveyor is. If you wantstronger mustard flavor when you taste it at the end by all means addmore. 

Another tip: To make the monkfish medallions easier to workwith, ask your fishmonger to remove the membrane that sometimes remains on thetail meat.