Ingredients
1. Monk fish tails (2*1lb or 450gms)
2. half cream (4tbsp)
3. arrowroot (1tsp)
4. fish stock (1/4pint or 150ml)
5. unsalted butter (1/2oz or 15gms)
6. virgin olive oil (1tbsp)
7. coarsely crushed black peppercorns (1tsp)
8. brandy optional (2tbsp)
9. salt (to taste)

Method of preparation:-
1. Take fish, remove the skin from it as much as the pink membrane as possible. Remove the fillets by cutting along either side of the central bone.

2. Now wash the fish and pat dry it. Then rub coarsely crushed black peppercorns and salt into the fish.

3. Take a frying pan, heat oil and butter in it and then cook the fish over the medium heat for about 10 minutes. While cooking turn the fish occasionally until the fillets get well sealed.

4. Now add the fish stock, cover the pan and then simmer it for about 10 minutes. Mix the arrowroot with 1 tablespoon of cold water and mix it into the pan along with brandy and cream.

5. Keep it to cook for few minutes, stir it until it gets thickened. Take off it from heat and then serve it.

Number of servings 4