Monkfish in Cream Sauce

The Complete Book of American Fish and Shellfish Cookery, 1984

1 hour — 4 Servings

Ingredients

2	pound	monkfish fillet
2	tablespoon	onion (minced)
2	tablespoon	green pepper (minced)
2	tablespoon	mushrooms (chopped)
1	tablespoon	butter
1 1⁄2	cup	béchamel sauce (thick)
1⁄2	cup	heavy cream
1	tablespoon	pimiento (chopped)
3	tablespoon	sherry
1	dash	cayenne pepper
		salt and pepper (to taste)
1⁄4	cup	dry crumbs
1⁄4	cup	parmesan cheese (grated)

Instructions

Poach fish in barely simmering salted water for 25 minutes; remove from heat and drain. Cut fish into bite-size pieces and place them in a buttered casserole. Sauté onion, green pepper, and mushrooms slowly in butter until soft, then remove from heat. Preheat the oven to 350°F. Make cream sauce by mixing béchamel sauce and heavy cream, then mix in sautéed vegetables, pimiento, sherry, and cayenne. Season sauce with salt and pepper, and pour it over fish in casserole. Mix crumbs with cheese and scatter them on top. Put the casserole in the oven and bake until sauce bubbles and crumbs are brown.