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Monkfish à la Francaise

James Martin poaches monkfish tail with fresh spring vegetables for a quick and easy supper dish.



  • 1.

    Cut each monkfish tail into 5 pieces through the bone.

  • 2.

    Put the water, Noilly Pratt and garlic in a pan with a lid and bring to a simmer. Add the monkfish, cover and cook for 3-4 minutes. Add the asparagus and cook for another 2 minutes.

  • 3.

    Add the beans, cover with the lid then bring back to the boil. After another 2 minutes, fish out the garlic and add the peas, spinach and chives. Bring back to the boil before removing from the heat and adding the cream.

  • 4.

    Season with salt and pepper and sharpen with lemon juice before serving.


Recipe reproduced with permission of Good Food Channel.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Monkfish à la Francaise.


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