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Monkfish Ragout HT MC 30mins Serves 4 Hot Fish Alcohol Main course Gluten Wheat free EgglessIngredients: 450g/1lb Monkfish, cubed Salt and Black Pepper 3 tbsp Olive Oil 1 Onion, chopped 2 Garlic Cloves, finely chopped 450g/1lb Tomatoes, skinned and diced 120ml/4fl.oz. White Vermouth 1 Sprig Fresh Tarragon Grated zest of 1 Lemon 2 tbsp Crème Fraîche Instructions 1. Lightly season the monkfish with salt and pepper. Heat the oil in a frying pan over a high heat add the monkfish and fry for 2 minutes, until it turns white and looks cooked on the outside. Remove with a slotted spoon and set aside.
2. Add the onion and garlic to the pan and sauté until softened.
3. Stir in the tomatoes, tarragon leaves, grated lemon zest and vermouth bring to the boil and boil rapidly for 5 minutes.
4. Return the monkfish to the frying pan, stir in the crème fraîche, reduce the heat at once and simmer gently for 5 minutes, or until the fish is cooked through. Serve immediately.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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