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.
- 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.
- 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.
- 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.
- 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.
- 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.