Monkfish in Lemon Pear Sauce

Monkfish in Lemon Pear Sauce

Monkfish Tail is known in France as "Queu de Baudroie" - I picked some up this morning at Les Halles, so guess what's for dinner!

1/3 kg, a nice taste for 2!

Let the monkfish sit out for half an hour before cooking, to bring it to room temperature.

To a hot pan, add a dash of olive oil and a tablespoon of butter, then the monkfish. Let it brown without moving it (~ 3-4 min), then flip and repeat. Tails are thicker than fillets, so I used a covered pan.

Add tarragon and a chunk of butter and let it foam to baste the fish. Test for doneness, remove from pan and let rest several minutes.

Deglaze the pan with a little lemon juice, add a chopped pear, and cook a couple of minutes. Stir in a little milk or cream, and pour over the fish.

Serve with a mushroom, onion, and squash mixture, cooked in butter, and lightly cooked snow peas.

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based on this recipe: http://www.greatbritishchefs.com/how-to-cook/how-to-pan-fry-monkfish-fillets
Off the plate, Monkfish is an awfully ugly fish: https://en.m.wikipedia.org/wiki/Lophius