1/4 pound julienne vegetable (i.e. cucumber, onions, carrot, celery)
Vegetable oil
Salt and pepper
1 pound monkfish
Flour
1/4 cup butter
3/4 cup white wine, approximately
Fish Stock (see below)
3/4 cup heavy cream,
3-1/2 Tablespoons peeled, sliced ginger, set aside in a bowl of water
Sauté the vegetables in a small amount of oil. Season with salt and pepper. Set aside. Cut the monkfish into 4 pieces, one for each person. Season fish with salt and pepper; dip into a little flour and shake lightly. Put the butter in a baking pan, add the fish, and bake in a 350F oven for about 10 minutes. Set aside and keep warm. Combine wine and fish stock in a saucepan. Place over medium-high heat and reduce until only a small amount of liquid remains in the bottom of the pan, turn off the heat. Add heavy cream. Cook over low heat for 3 to 5 minutes. Add vegetables. Drain ginger and add to sauce. Adjust seasoning with salt and pepper. Pour sauce over fish before serving.
Serves 4