From The Silver Spoon
Serves 4
Ingredients
1 bunch of spring onions
1 cauliflower, cut into florets
100g butter
Juice of 1/2 lemon, strained
1 kg monkfish fillets, thickly sliced
350ml dry white wine
3 tbsp double cream
1 tbsp fresh-leaf parsley, chopped
salt and pepper
Chop the white and green parts of the spring onions separately. Blanch the cauliflower in salted, boiling water for 5 minutes, then drain and refresh under cold running water. Melt half the butter in a pan, add the white parts of the spring onions and cook over a low heat, stirring occasionally, until softened. Add the cauliflower, lemon juice and the green parts of the spring onions and cook over a low heat for 10 minutes. Melt the remaining butter in another pan, add the fish and cook for 3 minutes on each side. Pour in the wine, cover and cook over a medium heat for about 15 minutes. Gently stir in the cream, season with salt and pepper and cook for a few minutes more until thickened. Transfer the fish to a warm serving dish, surround with the cauliflower and spring onions and sprinkle with the cooking juices and parsley
Being a scrooge, I chose to get cod instead of monkfish from Waitrose, I am kind of regretting that now since I think this dish requires fish of a certain texture i.e. monkfish. If you do decide to be a miser like me, remember to reduce the cooking times accordingly for the cod since cod takes a shorter time to cook. The sauce is nice if you like a rich cauliflowery creamy sauce.
