A delicate and sophisticated dish of poached monkfish with thyme, coconut milk and Maille® Dijon Originale mustard, served with rice.
Place stocks in a pan and add onion with thyme and bring to simmering. Add monkfish and cook for 4 minutes or until tender, depending on thickness of fish. Remove fish with a slotted spoon, transfer to a dish and keep warm.
Remove thyme sprigs. Add mustard and curry past to the liquor. Bring to bubbling and simmer until reduced by a third. Add coconut milk and stir. Season with salt and freshly ground black pepper, and add a good squeeze of lemon juice.
Serve with rice and fresh thyme spriglets for decoration.