Monkfish au Poivre

If being served with the Monkfish, prepare the foil cooked new Jersey Potatoes  Recipe   and put in the oven. Prepare the cream sauce  Recipe   and keep to one side.

Wash the monkfish under the tap, remove the skin if necessary, and cut the two fillets off the central bone. Cut off medaillons on the bias about 1 cm/½ inch thick  Picture  . Grind up some black peppercorns using a pestle and mortar and press into the fish  Picture  .

Remove and discard the outer leaves of the cabbage, then cut out the stalks and drain in a colinder  Picture  .

Cut the cabbage into 2 inch/10 cm strips, put in a saucepan, add a couple of tablespoonfuls of olive oil sprinkle with salt and some freshly ground nutmeg. Stir and cook over a medium heat, stirring from time to time for about three or four minutes. Cover and put to one side.

Put a couple of tablespoonfuls of olive oil in a frying pan, put over a medium heat and quickly sauté the monkfish for about two or three minutes each side in batches if need be.

Rewarm the sauce. Compose the dish by putting some cabbage on the serving dishes, lay the medaillons on top and surround with a little sauce  Picture  . Serve the potatoes separately.