- 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
- On a high heat, pan fry the monkfish with a little oil, salt and pepper until golden. Set aside.
- Next make the sauce, starting with caramelising the garlic and shallot on a low heat with the butter.
- 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.
- Add in the cheese to the sauce and allow to melt, stirring continuously.
- 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.
- 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.
- Bake for 10 minutes alongside the chips. If you want tomatoes here, wrap them in foil with olive oil and bake here too.
- 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.
- Serve up with a sprinkle of parsley, stack of chips and tomatoes on the vine!
With thanks to Emily’s Recipes & Reviews