200g fillet of Monkfish per person (Buy it here)
2-3 Shallots (finely diced)
100ml White Wine Vinegar
220ml White Wine
100g Fresh Scallops per person (Optional) (Buy them here)
450g Butter (diced)
Soft Boiled Potatoes
Your favourite green veg
Start by cooking the shallots, white vinegar, white wine and black peppercorns in a small saucepan and bring to boil. Once boiling, add the butter, one cube at a time, whisking until the sauce is velvety and smooth. Strain through a fine mesh sieve and keep warm.
Cook the monkfish in butter and garlic then bring out to rest, then cook the scallops in the same pan.
Place the soft boiled potatoes on the plate then some greens and the fish and scallops, then pour the sauce over the top.
This weeks recipe credit: Thank you to @shhhhhtew
To buy monkfish, click here
To buy scallops, click here