Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)

• 1 1/2 cups heavy cream
• 3 tablespoons finely chopped shallots
• 1/2 cup dry white wine
• 1 cup fish stock
• 1 medium cucumber
• 4 tablespoons vegetable oil
• 6 (8-ounce trimmed) fillets of monkfish
• Salt and white pepper to taste
• 1 tablespoon unsalted butter
• Few drops lemon juice
• 3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard
• 6 sprigs of fresh dill

1. Boil heavy cream rapidly until it is reduced by half.
2. Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce.
3. Add fish stock and reduce by half.
4. Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds.
5. Do not peel.
6. Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
7. Heat oil in skillet and season fish with salt and white pepper.
8. Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden.
9. Reduce heat and add butter and a few drops of lemon juice.
10. Stir in mustards.
11. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
12. Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around.
13. Top with fish and decorate with small sprigs of dill.

heavy cream, shallots, white wine, fish stock, cucumber, vegetable oil, monkfish, salt, unsalted butter, lemon juice, mixed, dill

Taken from cooking.nytimes.com/recipes/2508 (may not work)