Monkfish in Cream Sauce

Monkfish in Cream Sauce

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A favourite recipe of mine that I adapted from one I saw on TV years ago. It's great for entertaining fish-lovers.


Serves: 4 

  • 25g butter
  • 4 thin fillets monkfish, or similar fish
  • 2 rashers smoked bacon, diced
  • 1 shallot, diced
  • 1 clove garlic, crushed
  • 1 lemon, juiced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 small handful chopped parsley
  • salt and ground black pepper, to taste
  • 1 glass dry white wine
  • 150ml thickened cream
  • 1 egg yolk

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Melt the butter in a large frying pan over medium heat. Add the fish and gently fry for 1 minute.
  2. Add all ingredients EXCEPT the wine, cream and egg yolk, then simmer for about 10 minutes. Transfer the fish fillets to a warm plate.
  3. Add the wine to the pan and allow to bubble for a minute. Slowly stir in the cream. Reduce heat and mix the egg yolk into the mixture quite briskly.
  4. Pour the sauce over the fish and serve.


Monkfish is an imported European fish, but can be substituted for your favourite local fish.

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