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....

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

If you need to contact us, email us with any query @  [email protected]  & we will get back to you as soon as we are free.

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