Monkfish with Dipping Sauce

By á-2053

Ingredients

• Dipping Sauce:
• 2 cups water
• 1 cup dry white wine
• 1 celery stalk
• 1 onion quartered
• 1 tsp. tarragon
• 1 tsp. salt
• 6 peppercorns
• 2 lb. monkfish, cut into 1 1/4” cubes
• 2 shallots, minced
• 2 Tbs. tarragon wine vinegar
• 2 Tbs. white wine
• 1 1/2 tsp. tarragon
• 1 cup mayonnaise
• 1 cup sour cream

Preparation

Step 1

Combine water, wine, vegetables and seasonings in pot. Bring to a boil, simmering 30 minutes. Add monkfish, cook 1 minute and remove from heat. Let sit 5 minutes. Place monkfish in a storage container with enough liquid to cover. Refrigerate.
In a small saucepan, combine the shallots, vinegar, wine, and tarragon. Cook until the liquid has evaporated. Add to the mayonnaise and sour cream. Season to taste. Chill.
Monkfish may be served on toothpicks with sauce for dipping as an appetizer.