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Monkfish with Ink Fettuccine and a Caper and Rosemary Sauce
Monkfish with Ink Fettuccine and a Caper and Rosemary Sauce
Ingredients

Ingredients:

  • 4 monkfish tails, skinned and filletted, each weighing about 180g
  • 250g ink fettucine
  • 4 slices smoked streaky bacon,chopped small
  • 4 large sprigs rosemary
  • 1 rounded tablespoon capers
  • 100ml dry white wine
  • 300ml fish stock
  • 200ml double cream
  • 2 tomatoes, skinned, deseeded and diced
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 60g clarified butter
  • seasoning

Oven 200°C/400°F/Gas 6

 

 
 
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