Monkfish with white chocolate lemon rum sauce

Serves 4

4 5oz monkfish filets
seasoned flour, egg, seasoned flour for dredging
olive oil

Sauce
3T butter
3T flour
1.5C fish stock
1/4 c rum
2 oz white chocolate
6T lemon juice
zest of half lemon

Dredge fish in seasoned flour, egg and back in seasoned flour. Keep in refrigerator till ready to cook/serve.

Make sauce:

Melt 3T butter in small sauce pan. Add flour and make a blonde roux. Add fish stock, lemon zest, lemon juice and rum. Simmer gently for 15 minutes. Add chocolate and simmer another 10 minutes, stirring often. If it seems too thick add more fish stock...or rum...or a combination of both.

Heat heavy saute pan, add olive oil. Cook fish till half way done, flip. Cooking time depends on thickness of filets. Mine took 5 minutes per side on medium heat.

Sauce the bottom of the plate. Place the monkfish into the pool of sauce. Drizzle sauce on top.

Lovely presentation, Vera! And I do like monkfish.

What did you think of the white chocolate sauce?

Lee

That looks absolutely wonderful Vera.

QSis said:

Lovely presentation, Vera! And I do like monkfish.

What did you think of the white chocolate sauce?

Lee

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The sauce's predominant flavour was lemon, the white chocolate contributed to the silky feel in the mouth more than a flavour you could detect. It was very subtle, which was what I was aiming for!

VeraBlue said:

The sauce's predominant flavour was lemon, the white chocolate contributed to the silky feel in the mouth more than a flavour you could detect. It was very subtle, which was what I was aiming for!

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Why are you up??? I haven't even gone to bed yet!

Thanks for posting this.

I love monkfish, even if they are ugly as all get out ....

Keltin said:

Why are you up??? I haven't even gone to bed yet!

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because my days of producing fetish events in NYC are over....and I no longer come home at sun up....I leave the house at sun up