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Poached monkfish with saffron and brown shrimps

PUBLISHED: 07:28 31 March 2014

Poached Monkfish with saffron & brown shrimp butter

Picture: James Bass

Poached Monkfish with saffron & brown shrimp butter Picture: James Bass

Archant Norfolk Photographic © 2010

Serves four

Approximately 1kg monkfish fillet

Pinch saffron threads

250ml white wine

16 baby leeks or spring onions

Juice half a lemon

100ml double cream

200g butter

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.

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