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4 monkfish fillets, 150g/6 oz each
100ml/¼ pt dry cider
225g/8 oz button mushrooms
2 eating apples
60g/2 oz butter
Sauce
100ml/¼ pt double cream
¼ tsp ground ginger
¼ tsp freshly grated nutmeg
Salt and black pepper
2 tsps parsley to garnish
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1 Peel and core the apples then cut into thick slices.
2 Lightly sauté the apples and mushrooms in the butter. They should be just brown and barely cooked. Keep warm.
3 Poach the fish gently in the cider until just cooked - ten minutes maximum.
4 Heat the sauce ingredients in saucepan until slightly reduced, stirring continuously.
5 Put fish and apple in warmed serving dish. Surround with mushrooms. Pour the sauce over and garnish with the parsley. |
