Monkfish Tail Steaks with Parsley Beurre Blanc

Method

• Step-by-Step Method for Monkfish Tail Steaks with Parsley Beurre Blanc
• Pat the 250g monkfish tail slices dry with a paper towel and season both sides lightly with salt and ground white pepper.
• Heat a generous amount of olive oil in a large non-stick or stainless-steel frying pan over medium-high heat until shimmering.
• Place the monkfish tail steaks in the hot pan and cook undisturbed for about 2–3 minutes per side, until lightly golden and just cooked through; remove the steaks and rest on a warm plate, tented with foil.
• In parallel, add 50g butter to a small saucepan on medium-low heat.
• Once the butter foams, stir in the finely sliced 1/2 shallot and sauté gently for 1–2 minutes until softened but not browned.
• Add 30ml dry white wine and 30ml apple cider vinegar to the shallot butter and bring to a gentle simmer.
• Cook the mixture until it reduces by about two-thirds, concentrating the flavors (approximately 3–5 minutes).
• Lower the heat and gradually whisk in the remaining butter, piece by piece, forming a glossy, slightly thickened sauce (beurre blanc).
• Strain the beurre blanc through a fine sieve into a clean bowl to remove shallot pieces, if desired (optional for smoother consistency).
• Stir in 1 teaspoon finely chopped fresh parsley and adjust seasoning with salt and white pepper to taste.
• Spoon the parsley beurre blanc evenly onto serving plates, creating a sauce bed.
• Arrange the monkfish tail steaks neatly on top of the sauce.
• Drizzle a few drops of fresh olive oil over the finished dish for a touch of color and richness.
• Plating suggestion: Serve with a small side of lightly dressed greens or steamed new potatoes if desired (not included in ingredients).
• Serving suggestion: Present immediately while warm to maintain the delicate texture of the fish and the freshness of the sauce.