Whisk Wednesday: Monkfish

Monkfish in White-Wine Cream Sauce with Vegetables

Monkfish was described to me as tasting like scallops. A firmer texture and should be cooked like scallops or shrimp. I've never had it before...until now.

It was suprisingly good. I liked the dish, but I probably would not add it to my repeat menu. We did save the leftovers which I cover with puff pastry and baked like a pot pie. It was even better!

The monkfish is cut into 2" pieces and cooked with pearl onions, green beans, fresh peas, carrots, turnips and mushrooms. The sauce is thickened with eggs and cream. It's very delicious.

You can always join our "Whisk Wednesday" team by signing up on Shari's Whisk Blog

You can also view how the rest of my partners did with this dish by visiting the BlogRoll.