Ingredients

• 1 monkfish tail
• about 500g/1lb 2oz
• filleted and skinned
• 2 tbsp olive oil
• for frying
• 3 tbsp cracked black pepper
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 shallot
• chopped
• 1 garlic glove
• chopped
• 3 tbsp white wine
• 110ml/4fl oz double cream
• 3 tbsp coarse grain mustard
• 2 tbsp chopped fresh dil

Directions

• Trim the monkfish
• then cut into medallions about 2.5cm/1in thick. Season with a little salt and press each medallion lightly into the cracked pepper to coat. Place in the refrigerator.
• To make the sauce
• heat the oil in a frying pan
• add the shallot and garlic and sauté for 3 minutes. Add the wine and cook until evaporated. Stir in the cream and bring to the boil
• then add the mustard
• dill and seasoning. Reduce the heat and keep warm.
• Wipe out the pan with kitchen paper. Heat the oil for frying until very hot
• add the monkfish medallions and cook for about 2 minutes on each side until browned and just firm when pressed. Remove and drain on kitchen paper.
• Place the medallions on 4 warmed serving plates and spoon the sauce around
• Serve with bubble and squeak cakes and a salad of crisp mixed leaves.