400 g (14 oz.) center-cut fillet of monkfish 200 g (7 oz.) salmon mousse forcemeat (see Stuffed Trout Fillet recipe for method) freshly ground white pepper salt
Instructions
1) Make a long hole in the center of the fish fillet with a think sharp knife.
2) Using a pastry tube, pipe the forcemeat into the hole.
3) Season with salt and pepper, then pack in plastic wrap. Tie the ends well.
4) Steam in a three-part steamer on top of the stove, about 20 min.
5) Let the fish rest about 5 min. before cutting into slices.
6) Serve with a butter sauce (see Stuffed Trout Fillet recipe), a green salad and boiled potatoes.
