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Monk Fish au Vin with toasted croutons served with Le Sanglier Carrignan Red Wine - CHEF - David Cook


Sweet meaty monkfish poached in a red wine infused with garlic and herbs.

If you’d never eaten monkfish before and you asked somebody to describe its taste they’d probably say its a bit like chicken. A good description because it hits the nail on the head. If there’s one fish that has a meaty quality to it than i’d have to agree its monkfish. Its got a mild, sweet, and succulent flavour with a texture and colour very similar to that of a chicken fillet.

Its little wonder then that a lot of the flavours that work really well with chicken marry well with monkfish too.

Coq-au-Vin History

“A chicken in every pot.” So said King Henri IV of France, in what would become a famous political promise of general welfare, from peasants on up. Out of Henri’s famous promise grew a dish, one of several that are recognized the world round as quintessentially French: coq-au-vin recipe. This is not to say that Henri had chicken stew braised in wine in mind when he made his proclamation, but this dish has come to be associated with the idea behind the quote.

Tonight we will be using the classic recipe with Monkfish instead of Chicken

and serving it with a large glass of Le Sanglier Carrignan

Meal&Drink (£14.50)

Book now

May 11, 2017 19:00 - 23:00 (GMT +00:00 UTC)


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