35 mins
+ waiting

Ingredients for Monkfish Medallions à l'Orange



Currently displaying quantities in US Imperial Measurements
How to Cook Monkfish Medallions à l'Orange
- 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.
- 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.
- 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.
- 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

When you blend the butter into the sauce at the end, use a whip until the sauce becomes foamy.
Reviews of Monkfish Medallions à l'Orange
![]() What an absolute delight. Beautiful firm fish with orange, creamy sauce. I served it for an evening meal with friends and it was an immediate hit. I true keeper. daisyloo (1 review) |
![]() Succulent dish: off-the-beaten-track dressing, great complementarity of texture and flavours and excellent served with the almond and cinnamon rice. A triumph Brigitte (4 reviews) |
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