Monkfish In Ginger Cream Sauce - cooking recipe

Ingredients

1 3/4 lbs baby new potatoes
1 1/4 cups fish stock
1.3 oz fresh ginger, peeled and grated
3/4 cup heavy cream
4 tbsp olive oil
1 sprig rosemary, leaves only
1 3/4 lbs monkfish fillets, cut into pieces
1-2 tbsp lemon juice
2 tbsp flour, seasoned
1-2 tsp pink peppercorns, coarsely ground

Preparation

Cook the potatoes in boiling, salted water for about 20 mins. Meanwhile, in a saucepan, heat the fish stock until reduced by half. Add the grated ginger and cream to the stock and simmer for about 5 mins. Season to taste.
Drain the potatoes in a colander. Heat 2 tablespoons of oil in a frying pan and add the potatoes. Cook for 3-6 mins, then add the rosemary and cook for another 2 mins. Season and keep warm.
Drizzle the monkfish pieces with lemon juice, then dip them in the seasoned flour. Heat 2 tablespoons of oil in a frying pan and fry the fish, turning, for 4-5 mins.
Using a hand blender or a food processor, whisk the ginger cream to create a light foam, then season to taste. Serve the fish and potatoes topped with ginger cream sauce and ground pink peppercorns.