35 mins
+ waiting
Monkfish Medallions à l'Orange
Recipe by Marie-Danielle
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.
Monk Fish in Bacon with Parsley Cream 
Moroccan Lamb Balls with Eggs 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
MARIE-DANIELLE'S HOT TIP:
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
| 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 Brigitte (4 reviews) |
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