King Prawn & Monkfish Thermidor

King Prawn & Monkfish Thermidor
  • Time 50 mins
  • Difficulty Medium
  • For the Thermidor (Serves two)
  • 2 medium monkfish fillets, cut into large chunks
  • 100g / 3 ½fl oz cooked king prawns
  • 30g / 1oz butter
  • 1 shallot, finely chopped 
  • 1 garlic clove, crushed
  • 200ml / 7fl oz vegetable stock 
  • 50ml / 2fl oz double cream 
  • 30ml / 1fl oz white wine 
  • 50g / 2oz Barbers vintage cheddar, plus 20g / ¾oz for topping 
  • 1 tsp wholegrain mustard 
  • 1 tsp lemon juice
  • Salt and pepper to season
  • A handful of fresh parsley, chopped
  • To accompany
  • 150g / 5oz Maris Piper potatoes, sliced and seasoned
  • Tomatoes on the vine
  1. On a high heat, pan fry the monkfish with a little oil, salt and pepper until golden. Set aside.
  2. Next make the sauce, starting with caramelising the garlic and shallot on a low heat with the butter.
  3. When softened, add the stock, cream and white wine. Bring to the boil and then simmer for 10 minutes until thickened and reduced.

Tip: If you want to have chips here, start baking them now on 180 degrees as they take around 30-45 minutes.

  1. Add in the cheese to the sauce and allow to melt, stirring continuously.
  2. Stir in the mustard and lemon juice. Season to taste then add in the parsley. Keep some aside for garnish.

Preheat the oven to 180 degrees c, if needed.

  1. Mix together the prawns and monkfish with the sauce. Pour into ramekins and scatter the remaining cheddar on top. Add a little cracked black pepper.
  2. Bake for 10 minutes alongside the chips. If you want tomatoes here, wrap them in foil with olive oil and bake here too.
  3. Turn on the grill and finish off the topping for 5 minutes, until golden. You can keep the tomatoes and chips warm here on a lower shelf in the oven.
  4. Serve up with a sprinkle of parsley, stack of chips and tomatoes on the vine!

With thanks to  Emily’s Recipes & Reviews