Cook Along with Dunkerley's - Monkfish Tail and Sage Stuffing

Cook Along with Dunkerley's

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Renowned for fresh, local seafood Dunkerley's are dedicated to serving mouth watering cuisine, enhanced by an extensive choice of fine wines, from classic French varieties to exciting discoveries from the new world.

Website: http://www.dunkerleys.co.uk

Recipe - Monkfish Tail and Sage Stuffing

Ingredients - Serves 4

- Monkfish Tail
- Sage stuffing
- Fresh Rosemary
- Juniper berries
- Fish Stock
- Red Wine
- Seasonal Vegetables

- Roll stuffing into a sausage shape.
- Lay stuffing on one half of the Monkfish tail, then laying the other half of the fillet around the stuffing.
- Lay some fresh rosemary on top of the fish, and tie together with some string.
- Pan fry the fish until lightly coloured. Turning to ensure it is sealed all the way around.
- Place in an oven for 15 -- 30 minutes depending on the size of the fish.
- Add some fish stock to a pan, heat through and add a good slug of red wine.
- Add 5 juniper berries to the sauce and allow to cook through.
- Remove fish and allow to rest.
- Sieve the sauce to remove the berries.
- Slice the fish and place on a plate with seasonal vegetables.
- Serve with sparking wine or Champagne

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