Not online sadly
serves 4
Make the sauce up to a day ahead, reheat and add the fish
2lb monkfish
1 oz butter
1 tbsp olive oil
12 shallots halved if large
8 oz chestnut mushroom, halved
3 small garlic cloves
sprig of thyme
2 sprigs parsley
2 tbsp brandy
1 bottle good red wine
2 tbsp redcurrent jelly
2 tbsp plain flour
5 oz unsmoked bacon, cut into strips.
Remove skin and central bone from fish, cut into 4cm chunck, season and set aside.
heat butter an oil in pan, sweat shallots slowly until just brown.add mushrooms brown for a few mins, add garlic, herbs and seasoning.turn up the heat, add brandy and flame (I've never managed this as don't have gas and am not a good cook, I just turn the heat up high for a bit to burn off the alcohol) Pour in wine, bring to boil and reduce by half. Add redcurrant jelly boil for 1 min.
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Toss the fish inflour and add to the hot sauce, simmer for 6-7 mins.
Fry the bacon in oil until crisp.
Spoon onto warmed plates, sprinke with bacon and some extra chopped parsley.
I have served this with wild rice and french beans of just crusty bread - works well dressed up or down!
My other fave DPR is get a small wheel of camenbert type cheese(or bigger depending on how many people) that comes in a wooden box. Unwrap paper and put back in box, placing lid under to give 2 layers. Stud with clover of garlic and rosemary. Place on baking tray and bake in the oven for 45 mins or until really runny. Serve with nice crusty bread and bread stick type things and eat whilst really hot - have served this as started or cheese course.