Instructions: Sear the monkfish fillets in the olive oil in a hot frying pan for two minutes and remove. Place the chopped onion in the frying pan and soften then add the crushed garlic and cook for one minute. Add the white wine vinegar and allow to boil to remove the acidity and alcohol. Add the fish stock, lemon juice and white wine. Return the fish to the pan and simmer in the liquid for 10 minutes. Remove and keep warm at the bottom of a low oven. Reduce by half and strain the liquid into a small sauce pan. Add the cream and mustard and then thicken by whisking in the diced butter, piece by piece. To serve, cut the monkfish into 12 medallions and pour over the sauce. Garnish with chopped chives. Serve with vegetable and new potatoes.

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