READY IN
35 mins

+ waiting
Monkfish Medallions à  l'Orange Recipe

Monkfish Medallions à  l'Orange

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Marie-Danielle

Recipe by  

As the name suggests, Monkfish Medallions à  l'Orange makes use of monkfish, a largely underestimated fish. Monkfish is a firm fish, once called "the poor man's lobster" because its texture, when cooked properly, is really similar to lobster and is appreciated even by those who are not normally big fish fans.

It's an ugly critter, but only the beautiful, fleshy tail gets used and removing any bones is no big trouble (get your fishmonger to remove the skin for you). The result is spectacular though. In this recipe, I cut the tail into "medallions" (just a posh name for thick slices!) and cook them with orange... truly delicious.

      Preparation Time: 20 Minutes + waiting

      Cooking Time: 15 Minutes

Ingredients for Monkfish Medallions à  l'Orange

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
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

 

How to Cook Monkfish Medallions à  l'Orange

  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

 
Marie-Danielle MARIE-DANIELLE'S HOT TIP:
When you blend the butter into the sauce at the end, use a whip until the sauce becomes foamy.
 
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Reviews of Monkfish Medallions à  l'Orange

Rating 4 out of 5 - Many cooks will make this recipe again December 17 2013
Succulent dish: off-the-beaten-track dressing, great complementarity of texture and flavours and excellent served with the almond and cinnamon rice. A triumph
(4 reviews)
 

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