Sage and Onion Stuffed Monkfish
Sage and Onion Stuffed Monkfish is a modern English recipe (originating in Cornwall) for a classic Christmas dish of monkfish tails with a sage and onion stuffing that's oven roasted to cook. The full recipe is presented here and I hope you enjoy this classic English version of: Sage and Onion Stuffed Monkfish.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Bread RecipesBritish Recipes
I was shown this many year ago by my girlfriend of the time, who was Cornish. She did not like meat much, but still wanted a meaty dish for Christmas dinner. Indeed, fishmongers in Cornwall with make this for you ready to bake for Christmas day.
Ingredients:
2 monkfish tail fillets (about 400g [1 lb, scant] each)
For the Stuffing:
50g (2 oz) butter
1 large onion, finely chopped
150g (1/3 lb) fresh white breadcrumbs
4 fresh sage leaves, finely chopped
1 tsp salt
freshly-ground black pepper, to taste
2 rosemary sprigs
extra-virgin olive oil
sea salt and freshly-ground black pepper
60ml (1/4 cup) dry white wine
2 tbsp rosemary leaves, finely chopped
120ml (1/2 cup) single cream
Method:
Begin by preparing the stuffing: Melt the butter in a pan, add the onion and cook gently for about 5 minutes or until soft but not coloured. Stir in the breadcrumbs then turn into a bowl and mix with the sage leaves, salt and black pepper.
Arrange the monkfish fillets on a chopping board, arranging them 'top to tail' so that the thick and thin ends lie against one another. Lay the stuffing mix on top of one fillet, then cover with the second fillet. Tie loosely with string to ensure that the stuffing is not disturbed.
Transfer the fish to an oiled roasting tin, insert the rosemary sprigs under the string and season with salt and black pepper. Transfer to an oven pre-heated to 180ºC and bake for about 12 minutes, or until the fish is cooked through.
Remove from the oven and set the fish aside to keep warm. De-glaze the roasting tin with the white wine then bring to a boil and cook until almost dry. Add the chopped rosemary and fresh cream and blend to form a sauce.
Take the string off he fish and cut into slices. Arrange the slices on serving plates and pour over the cream sauce. Accompany with roast or sauté potatoes and seasonal vegetables.
