Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 200c/400f. 1 For the Monkfish: Remove the fat from the tail. Cut along either side of the bone, leaving 1" flesh still attached to the bone at the end. Remove the bone with scissors. 2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of olive oil, salt and pepper. Stuff the monkfish with the mixture. Wrap the pancetta around the monkfish, sealing underneath. 3 Sear in an ovenproof pan with a little olive oil, and transfer to the oven for about 10 minutes, depending on size. 4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon. Boil and reduce to 1 tbsp. Whisk in the cold butter gradually, piece by piece. Add the cream and a squeeze of lemon juice. Sieve, season and stir through the chives. Converted by MC_Buster. Per serving: 676 Calories (kcal); 65g Total Fat; (86% calories from fat); 16g Protein; 8g Carbohydrate; 199mg Cholesterol; 1973mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
