Monkfish Medallions à  l'Orange

Serves: to serve 6

Prep Time: 20 Minutes + waiting

Cook Time: 15 Minutes

Ready In: 35 mins
+ waiting

Ingredients

2¼ lb - monkfish fillets

2 - oranges

1 - lemon

2 - shallots

1 tablespoon - butter

¼ pint - fish fumet

¼ pint - thick cream

2 oz - butter

1 dose - saffron

  - salt and pepper

Directions

1. Finely grate (shred) the zest of the oranges, then squeeze the juice and also the juice of the lemon. Cut the monkfish into medallions about 1½" (4cm) thick. Place them in a bowl with the the orange zest, and the orange and lemon juice. Season with salt and freshly-ground pepper. Mix together and marinate for 30 minutes.
2. Peel and finely chop the shallots. Melt the tablespoon of butter in a large frying pan and gently sauté the shallots for 3 or 4 minutes until slightly translucent. Add the monkfish medallions, the marinade and ¼ pint (150ml) Fish Fumet.
3. Simmer for 5 minutes then remove the fish medallions with a slotted spoon, set aside and keep warm. Strain the cooking juice through a sieve (strainer) into a pan over a high heat, bring to the boil and allow to reduce for 5 minutes.
4. Add the cream and saffron. Gently simmer (not boil) for 2 more minutes then, off the heat, blend in the 2oz (55g) of butter. Pour the sauce over the fish, and serve immediately with Braised Leeks or Leek and Bacon Platter