(serves 2 as a main course)
4 fresh monkfish steaks (about 5oz each 11 thick)
1oz medium cracked black pepper (sifted discard fine powder)
¼cup olive oil
Salt to taste
Dredge monkfish steaks with the cracked black pepper on both sides. Season with salt.
Mustard sauce: Serves six
¼lb shallots sliced
1 cup Chardonnay
½lb button mushrooms sliced
2 cups cream
2 sprigs fresh thyme
4oz chicken stock
2tbs Dijon mustard
2tbs whole-grain mustard
Reduce shallots and Chardonnay together.
Add cream mushrooms thyme and cook on low heat for 15-20 minutes. Season.
Add chicken stock and cook for another 15-20 minutes until flavour develops.
Strain through chinois.
Add 2tbs Dijon mustard and 2tbs of whole-grain mustard. Keep warm.
Sauté the monkfish steaksin a thick-bottomed pan over medium-high heat in olive oil for about three minutes on each side - rare to medium rare.
Place a large amount of the mashed potatoes in the middle of each plate.
Slice the monkfish steaks with a bread knife in 1/4in slices and fan the slices standing against mashed potatoes.
Pour mustard sauce around base of monkfish.