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Recipe for :

Monkfish Normandy

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and receive a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

This recipe is from Fish Society member, Peter Turner.


4 monkfish fillets, each 5-6 ozs 150 gms - membrane removed
dry cider quarter pt 100 mls
button mushrooms, whole 8 ozs 225 gms
eating apples 2
butter 2 ozs 60 gms
double cream quarter pint 100 mls
ground ginger half tsp
freshly grated nutmeg half tsp
salt and black pepper
parsley 2 tsps

  • Peel and core the apples then cut into thick slices.
  • Lightly sauté the apples and mushrooms in the butter. They should be just brown and barely cooked. Keep warm.
  • Poach the fish gently in the cider until just cooked - ten minutes maximum.
  • Heat the sauce ingredients in saucepan until slightly reduced, stirring continuously.
  • Put fish and apple in warmed serving dish. Surround with mushrooms. Pour the sauce over and garnish with the parsley.

Serves 4

The Fish Society