Ingredients
For the sauce 1 tbsp dark soy sauce
2 tbsps runny or set honey
1 tbsp balsamic vinegar
1 tsp tomato purée
1 tsp coriander seeds, crushed
1 tsp freshly grated root ginger
100ml/3½fl oz double cream
100ml/3½fl oz beef stock
Preparation
1 Combine the crushed peppercorns with one teaspoon of salt and rub the mixture into the monkfish medallions.
2 To make the sauce, put the soy sauce in a small saucepan with the honey, vinegar, tomato purée, coriander seeds, grated ginger and cream. Stir until well combined and bring to the boil. Turn down the heat and cook for five to six minutes until reduced to a syrup consistency. Add the stock, stir to combine then reduce for another three to four minutes. Season with salt and pepper to taste then pass through a sieve into a clean saucepan.
