Monkfish Normandy

Monkfish Normandy

Serves 4-6

This recipe is from Fish Society member, Peter Turner


  • 4 packs of monkfish misshapes
  • 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


  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. 
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