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Monkfish with Smoked Salmon Sauce

(serves 4)

2 lbs. Monkfish
1 oz. Butter
4oz. Smoked Salmon cut into matchstick pieces
2 tsps Tomato Puree
4 oz. Cream
Salt and Pepper

Trim the monkfish and cut into cubes about 1/2" thick .
Melt the butter in a large frying pan and when sizzling toss in the monkfish pieces.
Stir and fry these in the hot butter until browned.
Season with salt and pepper.
Mix the tomato puree into the cream and put into the pan.
Put in the smoked salmon pieces, bring up to the boil and boil fast for about 2 mts. until the fish is just cooked through and the sauce has thickened.
Spoon out onto 4 plates and serve with rice or boiled potatoes.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef