Pasta with Monkfish in Lemon Cream Sauce
- Peanut free
- Nut free
Ingredients
- 1 lb (500 g) monkfish
- 4 green onions
- 2 tbsp (30 mL) butter
- 1 clove garlic, minced
- 1/3 cup (75 mL) minced inner stalk celery with leaves
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) grated lemon rind
- Pinch each nutmeg and white pepper
- 2/3 cups (150 mL) whipping cream
- 3 tbsp (45 mL) finely chopped fresh parsley
- 4 tsp (20 mL) lemon juice
- 12 oz (375 g) black or regular fettuccine
Preparation
Cut monkfish into 1-1/2-inch/4 cm chunks. Cut white and light green parts of onions into 1/2-inch/1 cm pieces. Thinly slice 2 tbsp/30 mL of the green parts; set aside.
In saucepan, melt butter over medium heat; cook white and light green parts of onions, garlic, celery, salt, lemon rind, nutmeg and pepper until onions are soft, about 2 minutes. Increase heat to medium-high; sauté monkfish until almost cooked through, 4 to 5 minutes. Add cream; cook, stirring occasionally, until sauce is thickened, 3 to 4 minutes. Stir in parsley, reserved onions and lemon juice.
Meanwhile, cook fettuccine according to package directions until al dente; drain, reserving 1/4 cup/60 mL of the cooking liquid.
Divide fettuccine among individual plates. Stir reserved cooking liquid into sauce and spoon over fettuccine.
Makes 4 servings.
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