Todays Special: Monkfish in Red Wine

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Having grown up in the seventies when every restaurant meal, and many more at home, were served up in some white sauce derivative I have a complete terror of all recipes which include the phrase; 'for the sauce.' 


I have never mastered the art of the roux. In fact whenever I try I always rue the day – thank you, l'll be here all week, try the monkfish.


This incredibly simple French sauce making method, more of a reduction really, is - dare I say it -  fool proof. Just nip out at lunchtime and bag yourself a bottle of red wine (our friend opens her wine on her commuter train back to Surrey every night a true tribute to time and motion expertise and proof that women really can multi-task) and some shallots.



It works great with a grilled steak, on grilled chicken as a kind of tout de suit coq au vin, but I love it on roasted monkfish.

You will need:

  • ½ a bottle of red wine
  • 200 gms of chopped shallots
  • A knob of butter
  • A glug of balsamic vinegar
  • Fish or meat
Method:

  • Fry shallots in the butter until clear in a non stick GreenPan from Roullier White.
  • Add the balsamic vinegar and reduce by half
  • Add the wine and reduce by two thirds
  • Whilst the sauce is reducing roast your monkfish in a preheated oven for about 6 – 8 minutes.

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