Monkfish In Ginger Cream Sauce

• 1 3/4 lbs baby new potatoes
• 1 1/4 cups fish stock
• 1.3 oz fresh ginger, peeled and grated
• 3/4 cup heavy cream
• 4 tbsp olive oil
• 1 sprig rosemary, leaves only
• 1 3/4 lbs monkfish fillets, cut into pieces
• 1-2 tbsp lemon juice
• 2 tbsp flour, seasoned
• 1-2 tsp pink peppercorns, coarsely ground

1. Cook the potatoes in boiling, salted water for about 20 mins. Meanwhile, in a saucepan, heat the fish stock until reduced by half. Add the grated ginger and cream to the stock and simmer for about 5 mins. Season to taste.
2. Drain the potatoes in a colander. Heat 2 tablespoons of oil in a frying pan and add the potatoes. Cook for 3-6 mins, then add the rosemary and cook for another 2 mins. Season and keep warm.
3. Drizzle the monkfish pieces with lemon juice, then dip them in the seasoned flour. Heat 2 tablespoons of oil in a frying pan and fry the fish, turning, for 4-5 mins.
4. Using a hand blender or a food processor, whisk the ginger cream to create a light foam, then season to taste. Serve the fish and potatoes topped with ginger cream sauce and ground pink peppercorns.

baby new potatoes, fish stock, ginger, heavy cream, olive oil, rosemary, monkfish, lemon juice, flour, pink

Taken from recipes-plus.com/api/v2.0/recipes/26505 (may not work)