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Monkfish with Royal (Cognac) Mustard Sauce

by Mimi

For a romantic dinner or a special occasion, this dish is elegant enough to impress, yet easy enough to make often:

Fish Recipe

You can use Sea Bass if Monkfish is not readily available. Salmon or snapper work also.

  • 2 lbs fish
  • 3 fl oz white wine
  • 16 oz cream (heavy or regular)
  • 1 onion
  • 2 carrots
  • 2 Tablespoons Pommery Royal Mustard with Cognac
  • Thyme (couple of pinches), 2 bay leaves, 2 shallots
  • Salt and Pepper to taste Wash and clean fish and make a simmering stock with the herbs, carrot, onion and white wine and if possible fish bones etc (you can also use ready made fish stock for this part)

    Cut the fish into fillet portions, and place into the prepared liquid with the chopped shallots

    Bake in a 350 degree oven for 8 minutes

    Remove the fish, put the stock on the stove and reduce to 1/4 of the volume. Add cream, reduce somewhat, and then add the mustard, salt and pepper to taste.

    To serve: put fish on serving dish (on a bed of rice or alone), cover with sauce and garnish as desired.

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