Monkfish Tail in Pepper And Mustard Sauce

1 servings

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Monkfish Tail in Pepper And Mustard Sauce Ingredients

1 lb Cooked potatoes; pureed	Salt and pepper
6 oz Cooked green cabbage	Fresh mint; chopped
1 oz Butter	3 6 oz monkfish fillets
1 bn Spring onions; diced	Cracked black pepper
3 oz Diced bacon	100 ml Double cream
1/2 Red onion; chopped	4 tb Grain mustard
1 Garlic clove; chopped	Fresh basil; mint, coriander

Instructions for Monkfish Tail in Pepper And Mustard Sauce

Saut? the onions, garlic and bacon in a pan, then mix with the potato, butter, spring onions and mint. Season well. Roll the monkfish in the cracked pepper and seal in a hot pan. Place in the oven for about 5 minutes to cook. Form the bubble and squeak potato mix into cakes, dip into some flour and pan fry until golden brown on each side. Mix the cream, seasoning and mustard and reduce in a hot pan to make the sauce. Serve the monkfish sliced on top of the bubble and squeak with the sauce around the edges. Garnish with basil. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized