400g Monkfish tail fillets
100g seasoned flour
Oil and butter to fry
200g St George's mushrooms
70g butter
100ml Madeira
150ml fresh chicken stock
Table spoon chopped tarragon
150ml cream


1. Cut fish into 20-25mm rounds, dust in flour
2. Fry in foaming butter 2 minutes each side, finish with lemon, drain
3. Tip out excess butter from pan 
4. Fry mushrooms in oil and butter 4 minutes until golden
5. Add the Madeira, reduce by half
6. Add stock and reduce by half add cream reduce by 1/3
7. Add tarragon, season 
Serve with buttered new potatoes and a lemon wedges


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