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Ingredients

• 1 small cucumber, peeled and thinly sliced
• black pepper
• 1 tbsp caster sugar
• 1 tbsp white wine vinegar
• 125 ml fish stock or white wine
• 1 tbsp crme frache
• 1 tbsp wholegrain mustard
• 50 g unsalted butter
• freshly squeezed lemon juice
• 4 monkfish tails, each about 200g
• 25 ml olive oil

Description

For An Elegant Meal Try Shaun Hill's Simple But Flavourful Recipe For Monkfish Served With Cucumber Salad And Mustard Sauce

UK TV