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Roast Monkfish with Sorrel
| Roast Monkfish with Sorrel |
Makes 4 servings
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Ingredients
1 1/2 pounds fresh sorrel
2 1/2 pounds monkfish fillet
2 cups Muscadet
1 cup heavy cream
salt and freshly ground white pepper
2 egg yolks
2 tablespoons unsalted butter |
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Preparation
Preheat oven to 325° F. Spread sorrel in a large non-aluminum baking pan. Arrange fish on the sorrel and add wine, cream, salt and pepper. Bake for 25 minutes or until fish is opaque. Transfer sorrel and fish to a heated platter and keep warm.
Pour sauce into saucepan and whisk in egg yolks. Continue to whisk over medium heat until sauce thickens, about 5 minutes; do not boil. Remove from heat and stir in butter. Spoon sauce over fish and serve immediately.
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