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Monkfish with Tomato Butter Sauce

2 lbs. Monkfish
4 Vine Tomatoes
2 Tbs. Sunflower Oil
4 oz. Butter (chilled and cut into small dice)

Take the monkfish off the bone and make sure all skin is removed.
Cut it into bite sized pieces.
Liquidize the tomatoes and then push the resulting puree through a sieve to remove all traces of skin or pips.
(If they are very pale and wintry you can stir a dessertspoon of tomato puree in to this mixture at this stage.)

Heat the oil in a large non-stick pan.
When it is very hot toss in the monkfish pieces.
Stir and fry these for just about 2 mins in the hot oil until they are cooked through.
Keep warm.
Put the tomato mixture into a small pot and bring to the boil.
While boiling whisk in the butter pieces and keep whisking until the puree comes back to the boil and all the butter is absorbed by the tomato.

Divide the fish pieces between 4 plates, spoon over the tomato butter sauce and serve immediately.



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