Baked Crab and Monkfish Hot-pot
Prep time 20 mins, Cooking time 20 minsGo Back to Cook Book
You will need to have four x 4oz ramekins ready before you start. And pre-set your oven to 180C.
Always buy your crab and monkfish from a good fishmonger. Then you can have it filleted exactly as you want it. For this you will need the monkfish diced into 2cm cubes.
Bring the fish stock to the boil, with the lemon juice. Poach the monkfish and crabmeat for 3 minutes before removing from the stock. Add the cream and reduce by a third. Whisk-in the cheese and fresh herbs.
Place the poached fish in the ramekins. Pour over the cheese sauce and bake in a pre-heated oven for 10 minutes. Serve with fresh crusty bread.
- 4 oz white crab meat
- 4 oz monkfish
- Juice 1/2 lemon
- 100ml fish stock
- 1tspn Dijon mustard
- 50ml double cream
- 25g mature Cheddar cheese
- Handful of fresh chives and parsley