Stargazer with Peppercorn Sauce Recipe

SpotX Wild Foods Recipe from Cascade Whitebait
Prep:15 minutes Cook:10 minutes Difficulty:1
  • 750 grams stargazer (monkfish) fillets
  • 1 cup of dry white wine
  • 2 tablespoons of Muscatel port
  • 1 cup of water
  • ½ cup of cream
  • ½ teaspoon Dijon mustard
  • 1 tablespoon of canned green peppercorns
  • ½ large chicken stock cube
  • 1 tablespoon cornflour
  • 1 cup plain flour
  • Salt and pepper
  • Rice bran oil
  • Parsley, chopped as a garnish
  • Spaghetti or fettuccine pasta
  • Combine the wine, water, port and peppercorns in a small pan.
  • Bring to the boil.
  • Reduce the heat and simmer uncovered for approximately 15 minutes.
  • Reduce mixture by half.
  • Stir in the cream, mustard and crumbled stock cube.
  • Simmer for 5 minutes.
  • Blend the cornflour with 2 tablespoons water in a small bowl.
  • Add to the mixture, stirring constantly over a high heat.
  • Cook until the sauce boils and thickens.
  • Place flour in a plastic bag and season, to taste, with salt and pepper.
  • Place fish fillets in flour to coat, 1-2 at a time.
  • Dust off excess flour and fry fillets in the oil.
  • Break up fish loosely and add to the sauce once thickened.
  • Simmer over a low heat, stirring occasionally for 3 minutes.
  • Cook pasta, and once drained, remove to a service dish.
  • Cover pasta with fish and sauce.
  • Garnish with parsley.
Copyright © 2022 Spot X Publications Ltd. All Rights Reserved