35 mins
Ingredients for Monk Fish Steak with Saffron
Currently displaying quantities in US Imperial Measurements
How to Cook Monk Fish Steak with Saffron
- Peel and roughly chop the onions (no need for any finesse since you will only use them for flavour). Peel, de-seed and chop the tomatoes into small cubes. Peel the garlic. Cut the chives into short lengths (no more than about 1cm - ½")
- For this recipe you'll need 1 litre (1¾ pints) of Fish Fumet (Fumet de Poisson) which you can find in any good grocery store. If you have difficulties finding this, use a fish stock from cubes, but make it a little stronger than normal. It adds even more flavour if you make your Fumet with water and a little white wine (3 tablespoons of fumet powder, 1 glass of white wine, enough water to make up to 1¾ pints - 1 litre). Bring the liquid to the boil then add the onions, the garlic cloves (still whole), the parsley sprigs, and the saffron. Mix well.
- This recipe uses one complete monkfish (which your fishmonger will trim and fillet for you). A whole monkfish produces two long fillets each about 12" (30cm) long. If the whole fish isn't available, take 4 monkfish tails instead. Remove any translucent 'skin' from the fillets which your butcher may have left on. Cut the fish into big chunks (about 4 from each fillet or 3 from each tail). Add these to the pan with the fumet mixture and cook at a rolling boil for 10 minutes (a couple of minutes less if you are using the tail, which is thinner than a fillet). Remove the fish from the pan with a slotted spoon and set aside in a warm place.
- Reduce the fumet over high heat for 5 minutes. Add the crème fraîche and reduce for a further 5 minutes. Strain the liquid into another pan (or remove the solids with a slotted spoon). Add the diced tomato and chopped chives to the sauce. Serve the monkfish and pour a little sauce over each. Decorate with a leaf of parsley and a sprinkle of chives. The remaining sauce can be served in a sauce dish.
GRAHAM'S HOT TIP:
Don't overcook your fish. 10 minutes will leave it firm and creamy. Any more and it will be a solid mass.
Reviews of Monk Fish Steak with Saffron
February 12 2019 Dead easy and really tasty. Our guests all loved it. I served creamy mashed potatoes and braised fennel as suggested, and they complemented the fish perfectly. quirky (3 reviews) |
July 31 2018 A gorgeous recipe and so easy to make. I was dubious when I read how it was just monkfish in fumet with saffron, but the added elements (like onions and garlic) add a hint of flavour creating a deep, rich taste. 100% thumbs up. marylinn (6 reviews) |
What To Eat Tonight
Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
Oh those French! But it's not for nothing that French Cuisine has travelled right across the globe and back. Their recipes can be sublime.
Other Fish & Seafood Recipes
Without a doubt, my favourite poached fish is Smoked Haddock. Despite the fact that it has been smoked, it retains a delicate flavour and is delicious
Pan Fried Scallops on Black Pudding with Pea & Mint Purée is an ideal starter course or could easily be made into a main dish.
The Italian name for stuffed sardines is sarde" alla beccafico". Call it what you like, it's quick and easy to make and quite delicious.