- 250g monkfish tail (1.5cm/1/2″ slices)
- 50g unsalted butter
- 30ml dry white wine
- 15ml apple cider vinegar
- fine Himalyan pink salt
- ground white pepper
- 1 tsp finely chopped fresh parsley
- 15ml (1 TBSP) extra virgin olive oil
- 1/2 shallot (finely sliced)
Cube butter and keep chilled, put sliced shallot, white wine and apple cider vinegar in a small, heavy-base pan.
Bring to a gentle boil, then turn heat down and simmer for about 5 minutes until liquid is reduced to about ½ TBSP – tilt the pan to check, and stir from time to time to ensure the shallot doesn’t stick to the bottom of the pan.
Meanwhile, heat olive oil in a frying pan, add monkfish steaks and cook both sides over medium-high heat for about 6-8 minutes (depending on thickness) – once cooked and caramelised, remove pan from heat and leave the fish in to keep warm.
When the shallot liquid is sufficiently reduced, lower the heat to a bare minimum and add chilled butter cubes – one at a time – whisking continuously with a manual whisk, until you obtain a thick and creamy sauce – don’t let it simmer, you just want to use residual heat, so you will need to move the pan away form the heat source from time to time as you whisk and add butter.
Once you’ve added all the butter and your beurre blanc is nice and thick, strain it and discard shallot pieces, then stir in chopped parsley and a generous sprinkle of Himalayan salt and white pepper (taste test and adjust as needed). Plate monkfish and top with beurre blanc.
Serve immediately, preferably with a refreshing side salad.