Monk fish “Bourguignon style “( in a red wine sauce)

Monk fish “Bourguignon style “( in a red wine sauce)

Fish cooked in red wine ? A Classic French Recipe shared with us by our Friend Phillipe Farineau,  Executive Head-Chef @ Ashford Castle  (We are not just best friends with Neven Maguire 😉)



  1. 1 KG Monk fish cutlets. Thick fillets are also perfect
  2. 1 bottle red wine
  3. 250 gr button or halved Mushrooms
  4. 250 gr Carrots sliced
  5. 2 Garlic cloves
  6. 100 g baby onions (or large one diced )
  7. 150 gr tomatoe puree 1
  8. 150 g celery
  9. Sprig of Thym
  10. Desert spoon of Corn flour
  11. Seasonin


  1. 1 Marinate the fish with the chopped Veg and herbs  in some of the wine together for 24 h in the fridge,
  2. 2 Remove the fish, and set aside.
  3. 3 Cook all the other ingredients and wine together in an open pan to reduce and concentrate the wine liquor while cooking all the veg soft ( 30 minutes )
  4. 4 Pan fry and sealed the Monk fish with butter in a separate pan before adding it to the Vegetable stew to finish the cooking.
  5. 5 Thicken the sauce with a little corn flour mixed into with cold water...
  6. 6 Add Flat leaf Parsley or Wild Garlic and serve with Baby potatoes
  7. 7 Voila....

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