Preparation: 10 minutes
Cooking: 30 minutes
- 1 tablespoon rapeseed oil, plus extra if needed
- 4 × 150-g/5-oz monkfish fillets
- 50 g/2 oz cold butter, diced
- a few sprigs of thyme
- 250 g/9 oz mushrooms, quartered if large
- 125mlml Izadi Rioja Blanco
- 200 ml/7 fl oz double cream
- 1 tablespoon finely chopped chives
- sea salt
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Heat the oil in a large frying pan over medium heat.
- Season the fish with salt, and when the oil is hot, fry the fish on one side for about 2 minutes until the fish is starting to turn opaque.
- Add the butter and thyme, reduce the heat so the foaming butter doesn't burn and baste the fish for 2 minutes.
- Place the fish in a small roasting pan and pour the butter over the fillets.
- Transfer to the preheated oven and cook for 3–5 minutes, depending on your liking.
- Remove from the oven and keep warm.
- In the meantime, add the mushrooms to the pan and fry over medium heat until nicely coloured. You may need a little more oil.
- Deglaze the frying pan with the wine and heat for a few minutes to burn off the alcohol.
- Add the cream and reduce for 15–20 minutes until it is thick enough to coat the back of a spoon.
- At the last minute, add the chives and season the sauce with sea salt.
- Serve the roasted monkfish with the mushroom and brandy sauce.