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Writer's pictureDavid Manson

Food & Whisky Blog #3 Baked Monkfish with Creamy Lemon Sauce and SMWS 85.62 Dram

The third blog in my Food and Whisky Blog is a beautiful piece of meaty monkfish with a refreshing creamy lemon sauce, the dish itself is amazing and tonight to go alongside it I decided to go with an SMWS Offering, Geranium Jalfrezi 85.62. – I’ll review this bottle in the near future.


Was a difficult choice of dram from my current selection, was looking for something light, refreshing with citrus taste and although this bottle didn’t hit the nail on the head for what I was looking for it really went well as an accompaniment.



The Dish itself is great alone and can be made from scratch to table in 20-30 Minutes.

Monkfish is one of my favourite pieces of fish and I try to get it from a local Farmshop (Fencebay near Fairlie) when the notion is right.




The sauce is the real winner in this dish, creamy, zingy and a little hint of spice from the mustard and shallots.

I felt like adding a little whisky into the sauce but resisted this time but don’t think it’s a bad idea!



Baked Monkfish with Creamy Lemon Sauce (Serves 4)



Ingredients

4 Monkfish Fillets – 150-180g (Can be done with most White Fish)

1 Shallot

salt and pepper to taste

1 Tbsp Dijon Mustard

1 -2 Garlic Cloves

¼ Cup Heavy Cream

50g Butter

2 Tbsp Lemon


Instructions


Preheat oven to 200°C (180°C Fan)

Place fish in a baking dish and loosely cover in tin foil.

Put Plenty of Salt and Pepper on both sides to season.

Put butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl.

Give a quick 30-40 Second blast in the microwave and stir until smooth – Give another little blast until all the butter is melted.

Sprinkle fish with shallots and pour over sauce and cover it all with tin foil.

Bake the dish for 12-14 minutes, or until fish is cooked.

Remove from oven and transfer fish to serving plates.

Spoon over the sauce.

Serve with Sticky white rice and garnish with Lemon slice.

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