35 mins
+ waiting
![Monkfish Medallions à l'Orange Recipe Monkfish Medallions à l'Orange Recipe](/images/recipe-main-images/Monkfish-Medallions-l-Orange-405.jpg)
Ingredients for Monkfish Medallions à l'Orange
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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 Marie-Danielle](/images/recipe-author-photos/MarieDanielle.png)
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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