Braised monkfish tail in a light-soy and pernod creme

David Wilson

David Wilson

20th November 2011
David Wilson

Braised monkfish tail in a light-soy and pernod creme

This is a dish in the classic southern French style - true cuisine a l'ancienne. The recipe works for one to six monk-tails; however many you wish to fit in the pan.
Do not vary the other quantities
one large saute pan with lid (pref. cast iron )


  • rounded dessert-spoon of butter
  • equal volume extra-virgin olive oil
  • cracked black peppercorns
  • one clove fine-chopped garlic
  • light soy sauce
  • pastis (eg. Pernod)
  • half pint water
  • quarter pint fresh double-cream
  • one or more monkfish tails skinned


butter, olive oil, garlic and peppercorns into pan on high heat
when butter is melted and sizzling put in the monkfish tails
turn the monkfish after 30 seconds
add the water after another 15 secs
immediately add a small splash of light-soy and a large splash of Pernod
lid the pan
when the liquid has reduced by approx half (approx 5 mins) turn the monkfish
when the liquid has NEARLY dried out, plate the monkfish and add the cream to the pan
stir until thick
serve with fish

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