Monkfish Mouclade Recipe

Ingredients:

• 1 pound monkfish fillets, cut into cubes
• 1 shallot, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon curry powder
• 1/4 teaspoon cayenne pepper
• 1 cup dry white wine
• 1/2 cup heavy cream
• 2 egg yolks
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the shallot and garlic and sauté until softened.
2. Add the flour, curry powder, and cayenne pepper and stir to combine. Cook for 1 minute.
3. Add the white wine and whisk to combine. Bring to a simmer and cook for 5 minutes.
4. Add the heavy cream and monkfish and bring to a simmer. Cook for 5 minutes or until the fish is cooked through.
5. In a small bowl, whisk together the egg yolks and lemon juice. Slowly pour a ladleful of the hot sauce into the egg mixture, whisking constantly to prevent the eggs from curdling.
6. Pour the egg mixture back into the skillet and stir to combine. Cook for 1-2 minutes, until the sauce has thickened. Season with salt and pepper to taste.
7. Serve hot with crusty bread or over rice.

Verdict:

This monkfish mouclade recipe is a flavorful and delicious dish that will impress your guests. The creamy, spicy sauce pairs perfectly with the tender monkfish. It’s the perfect meal for a special occasion or a fancy dinner party.

Serving Suggestions:

• Crusty bread
• Steamed rice
• Sautéed vegetables, such as asparagus or green beans
• A crisp, chilled white wine