DEVONSHIRE FISH CASSEROLE

by RAFAEL PROJECT

Ingredients:

1 1/2 pints of dry cider
1 oz butter
1 large onion, peeled and chopped
4 oz button mushrooms
1 1/2lb monkfish  skinned and cut into chunks
1 oz plain flour
1 tablespoon chopped parsley
1 teaspoon chopped marjoram
salt and pepper
2 tablespoons of single cream

 

Method:

Pour the cider into saucepan and boil rapidly to reduce it to 1 pint.

In another pan melt the butter and cook the onion for 3 minutes.

Add the mushrooms and fish and cook for 1 minute, then add the flour and stir well.

Pour the cider over, stir well and add the herbs; season to taste.

Transfer to a casserole dish and bake for 30 minutes at 325°F, gas mark 3. 

Stir in the cream just before serving. 

Serve with fresh seasonal vegetables and crusty bread.