Fricassée of Monkfish with Fresh Lime and Ginger

Serves 4·Added 5 May 2026 by Tom Melhuish

Main

Portions:

Ingredients

1 1/2	lb	monkfish(boned and skinned)
8	fl. oz	double cream
2	oz	butter
		fresh limes(zest and juice of 2)
1	oz	fresh root ginger(finely grated)
		salt and freshly-milled black pepper
		cayenne pepper
4	oz	carrots(cut into thin 2 inch strips)
4	oz	courgettes(cut into thin 2 inch strips)
4	oz	turnips(cut into thin 2 inch strips)
1	teaspoon	butter(for garnish)

1.Prepare vegetables by cutting into thin 2 inch strips. Cook in boiling salted water for 2 minutes, drain, and keep warm.

2.Cut monkfish into fine goujons (1 1/2 inches long and 1/4 inch wide).

3.Season monkfish with salt, pepper, and cayenne.

4.Heat 2 oz butter in a large frying pan until foaming, add monkfish and cook until pale golden. Remove fish and keep warm.

5.Add lime juice, zest, and grated ginger to the pan and stir.

6.Add cream to the pan and cook until reduced to a good sauce consistency. Adjust seasoning.

7.Return the monkfish to the sauce.

8.Melt a knob of butter in a pan, toss the drained vegetables to glaze.

9.Arrange vegetables on 4 warmed plates, top with fish and sauce, and serve immediately.

AI · may be inaccurate

Origin

Recipe sent by Lady Booth, Solihull, West Midlands

Tips

The vegetable strips should be al dente. Keep the fish warm while preparing the sauce.