Monkfish with Saffron Sauce

Monkfish with Saffron Sauce

Monkfish is one of those fish that has an almost meat-like quality. It is firm and holds up well to a sauce. I first tried this on a holiday about 4 years ago, and said I would attempt to recreate it. I have added a base of spinach, it works well with the richness of the sauce, and combined with the fish and saffron this is a great dish. Crusty bread to mop up the sauce? If you like, or leave it as a more refined and elegant as a supper for guests. This serves six.

Ingredients

  • 2lb/1kg of monkfish fillets cut in 2inch (5cm) pieces or left whole, depending on your choice.
  • 4fl oz/125ml of dry white wine
  • 4fl oz/125ml fish stock
  • 8fl oz/250ml double cream
  • 4 tbsp chilled butter, diced
  • Half teaspoon of saffron threads, ground.

Preparation method

  1. Fish goes into a deep frying pan and season to taste. Add the 250ml of wine and 125ml of stock and bring the lot to a simmer.
  2. Now cover and cook it gently until the fish is cooked through, probably about 10 minutes depending on the thickness. Remove the fish and keep warm.
  3. Add the 125ml of double cream to the liquid and then whisk in the cold butter a piece at a time – don;’t boil the liquid you want it to emulsify. Stir in the ground teaspoon of saffron, and put the fish back in the pan and remove from the heat.
  4. Teaspoon of water in a saucepan and add the spinach until it is melted. Put on the plates and add the fish and pour on some sauce.

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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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