Ingredients
- 2 monkfish tails, , 500g each
- 100 ml water
- 75 ml Noilly Prat vermouth
- cloves new season garlic
- 12 tips of asparagus
- 150 g green beans, cut in half
- 200 g fresh peas, podded
- 500 g fresh spinach, stalks removed
- bunches chives, chopped
- 200 ml double cream
- lemons, juice only
Description
James Martin Poaches Monkfish Tail With Fresh Spring Vegetables For A Quick And Easy Supper Dish
UK TV
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