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35 mins
Monk Fish Steak with Saffron Recipe

Monk Fish Steak with Saffron

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

Recipe by  

I do not know about you, but in summer, my consumption of fish increases, and not only on holidays. A desire for lighter dishes, more summery, perhaps ... in any case, I rediscover with pleasure the recipes that I skipped past during the rest of the year. Like for example the monkfish tail. It's a fish that we love at home, but ultimately, I do not cook very often. But if you want a quick and tasty dish, with a full-of-flavour sauce, without spending hours in the kitchen, this recipe is for you. Simply served with a basmati rice (a fragrant rice that marries wonderfully with the dish) or with mashed potatoes and braised fennel, it's a treat!

      Preparation Time: 15 Minutes

      Cooking Time: 20 Minutes

Ingredients for Monk Fish Steak with Saffron

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 4:
large white onions
5 oz
3 cloves
1 small bunch
1¾ pints
fish fumet (or fish stock)
5-6 sprigs
2 pods
saffron (about 1 teaspoon)
3 lb
monk fish (boned weight)
8 fl oz
crème fraîche


How to Cook Monk Fish Steak with Saffron

  1. 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")
  2. 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.
  3. 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.
  4. 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.

Don't overcook your fish. 10 minutes will leave it firm and creamy. Any more and it will be a solid mass.
GRAHAM'S WINE RECOMMENDATION: GrahamA dry white wine is perfect for this dish. Pierre Andre Chablis 1er Cru works particularly well. Make sure it's nice and fresh when served.
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Reviews of Monk Fish Steak with Saffron

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(3 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again 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.
(6 reviews)

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