1. Skin and bone the monk fish

2. Cut the monk fish into 40mm cubes

3. In a saucepan, bring the fish stock to the boil

4. Remove from the heat and add the cubes of monk fish to the saucepan. Leave it until cold

5. Drain the monk fish, reserving the stock, and arrange them on a serving dish

6. Remove the stalks from the sorrel and wash the leaves in cold water

7. Bring 285ml of the reserved stock to the boil

8. Add the sorrel and cook gently for about 5minutes

9. Remove the pan from the heat and leave it to cool

10. Puree the sorrel and stock in a liquidizer

11. Add the cream and lemon juice and mix well

12. Season to taste with salt and pepper

13. Pour the sauce over the monk fish and garnish with the lemon wedges

List of ingredients required:

(serves 12 people)

5 lb (2.3kg) monk fish
8 oz (225g) sorrel
285ml single cream
Juice of 1/2 lemon
Salt and freshly ground pepper
1.1 litres fish stock
Lemon wedges (garnish)