MONKFISH THERMIDOR
675g monkfish cubed 3 shallots, skinned 15ml fresh tarragon chopped 140ml white wine 280ml semi skimmed milk 45ml cornflour 5ml made English mustard 30g Parmesan grated 55g Gruyere grated.
Serves: 4
Source: Good Housekeeping
METHOD
Simmer monkfish with shallots, tarragon & wine for 18/20 mins. Remove fish. Blend milk & cornflour, add to liquid, with mustard & Parmesan. Boil, stir till thick, add fish, put into 2pt dish. Sprinkle with Gruyere, grill 5/10 mins, till brown.