Description
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.
Ingredients
At a glance
Region
Cuisine
Cooking Method
Difficulty
Serves
2
1-1/2 lbs of monkfish tail
1/4 cup all-purpose flour on a wide plate
1 Tbsp unsalted butter
1/4 Tbsp olive oil
1/4 cup of scallions finely chopped, reserve portion forgarnish
2 tsp Dijon mustard
1 ounce of dry white wine or French Vermouth
1/4 cup heavy cream
Additional 1 Tbsp unsalted butter
Salt & freshly ground pepper to taste
Methods/steps
Preheat oven to 350 degrees with rack set at the middlelevel.
Slice fish at an angle towards the tail to create 1-inchthick medallions. Dredge both sides of fish in flour, shaking to remove excess.
Over medium high heat, warm oil butter and oil in a sauté pansuitable for use in the oven. Sauté fish quickly for about a minute on eachside. Add white wine, scallions and mustard to pan and stir to combine. Turnfish to coat in wine-mustard mixture and continue to cook for 1 minute. Stir inheavy cream and place in oven for 5 minutes.
Remove pan from oven and place fish medallions on individualserving plates.
BE CAREFUL: REMEMBER THAT SAUTE PAN IS HOT FROM THE OVEN!
Test sauce consistency by seeing if it lightly coats theback of a spoon.
If too thick, add a little cream; if too thin, bring to asimmer and reduce.
Remove from heat and swirl in unsalted butter. Taste andadjust salt and pepper. Pour sauce over fish. Garnish with fresh scallions.
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Additional Tips
Serve with plenty of chewy French bread and a crisp green salad with a simple vinaigrette.
Since this recipe features a classic Dijon cream sauce, we thought a Burgundian wine might do the trick, but found that we were looking for a little more “oompf”. A California Chard with big, but balanced flavors, was spot on. Try: Jed Steele Chardonnay Cuvee $19.99