Ingredients
700g/1½lb Monkfish
235g/8oz tagliatelle verdi
2 tbsp. Olive oil
55g/2oz butter
1 clove of garlic (crushed)
170g/6oz mushrooms (sliced)
1 onion (finely chopped)
2 tbsp. flour
chopped parsley and thyme
600ml/1 pint fish stock
2 tbsp. white wine
150ml/ ¼pt cream
30g/1oz parmesan cheese
Method
Heat half the butter and the oil in a saucepan and sauté the onion, garlic and mushrooms. Add parsley and thyme. Sprinkle on the flour and cook for 3 mins. Whisk in stock and wine. Bring to the boil and then simmer for 15 mins. Cut the monkfish into bite sized pieces and add to the sauce. Simmer for 5 - 7 mins. Add cream. Meanwhile, cook pasta in boiling salted water for 3 mins (if using packet pasta, follow instructions as provided). Drain well and toss in remaining melted butter. Arrange pasta and monkfish on the serving dish. Serve sprinkled with parmesan cheese.
Chef's Tips
An alternative to this dish is to use Salmon as shown in the picture