Baked Crab and Monkfish Hot-pot

Starter | Serves 4 people | Prep/Cooking time: Prep time 20 mins, Cooking time 20 mins

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  • 1
    You will need to have four x 4oz ramekins ready before you start. And pre-set your oven to 180C.
  • 2
    Always buy your crab and monkfish from a good fishmonger. Then you can have it filleted exactly as you want it. For this you will need the monkfish diced into 2cm cubes.
  • 3
    Bring the fish stock to the boil, with the lemon juice. Poach the monkfish and crabmeat for 3 minutes before removing from the stock. Add the cream and reduce by a third. Whisk-in the cheese and fresh herbs.
  • 4
    Place the poached fish in the ramekins. Pour over the cheese sauce and bake in a pre-heated oven for 10 minutes. Serve with fresh crusty bread.


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  • 4 oz white crab meat
  • 4 oz monkfish
  • Juice 1/2 lemon
  • 100ml fish stock
  • 1tspn Dijon mustard
  • 50ml double cream
  • 25g mature Cheddar cheese
  • Handful of fresh chives and parsley