 "The Evening Standard (London, England)")
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...eating in; TODAY'S RECIPE Monkfish with chervil creme fraiche sauce.
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Byline: CARINA COOPER
COOKING fish in individual parcels is a fun way of serving food as it is like receiving your own gift at the table. Serve this dish with buttery new potatoes or noodles, and a salad. If you want, you can use other herbs instead of chervil such as parsley, chives or even watercress, and if you prefer another fish, go for lemon sole or plaice.
250ml creme fraiche Sea salt and black pepper 1 lemon, juice only 1 large bunch of chervil Extra-virgin olive oil 1.8kg of monkfish, skinned
TO COOK
Preparation: 15 minutes. ...
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