Ingredients Jump to Instructions ↓

  1. 4 fillets of monkfish , (around 200g each)

  2. 3 egg yolks

  3. 1 ice cubes

  4. 180 g butter , cut into cubes

  5. 1/2 lemon , juice only

  6. 2 tbsp basil , shredded

Instructions Jump to Ingredients ↑

  1. Poached monkfish with basil hollandaise Method 1. Cut the monkfish into 3cm pieces. Place in a saucepan of salted boiling water and simmer for around 5 minutes until just cooked through.

  2. For the hollandaise sauce: place a glass bowl over a saucepan of simmering water. Put the egg yolks and 1 ice cube into the glass bowl and whisk gently. Add the butter one cube at a time, whisking constantly and adding another cube when the previous one has melted. Once all the butter has melted remove the glass bowl from over the saucepan and whisk in the lemon juice, fresh basil and season with salt and pepper.

  3. Drain the monkfish from the water and arrange on serving plates. Cover with the basil hollandaise and serve immediately.


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