Poached monkfish with saffron and brown shrimps
PUBLISHED: 07:28 31 March 2014
Archant Norfolk Photographic Â© 2010
Approximately 1kg monkfish fillet
Pinch saffron threads
250ml white wine
16 baby leeks or spring onions
Juice half a lemon
100ml double cream
100g peeled brown shrimps or prawns
1 Trim the monkfish of any sinews.
2 Put the fish into a bowl with the juice of half a lemon and a glass of white wine. Marinade for 20 minutes, remove the liquor and put this into a deep pan.
3 Trim the leeks.
4 Poach the leeks in the white wine and lemon for 5 minutes. Remove the leeks when cooked and keep warm.
5 Sprinkle a few threads of saffron on to the fish.
6 Add another glass of white wine to the liquor, bring to a simmer, and place in the monkfish. Cover and cook until the fish is just cooked. Remove and keep the fish warm.
7 Add the cream to the cooking liquor. Bring to the boil and reduce by half.
8 Add the butter and return to the boil. Simmer until the butter has melted and the sauce is shiny and smooth.
9 Spoon in the brown shrimps.
10 Slice the monkfish.
11 Place the monkfish on to the leeks, spoon on the sauce.