Monkfish with Saffron and Fennel

Name: Monkfish with Saffron and Fennel
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g Monkfish tail, trimmed; 1 Fennel bulb; 2 Shallots; 2 cloves Garlic; 150 ml Dry white wine; 250 ml Fish stock; 1 pinch Saffron; 40 g Butter; 2 tbsp Olive oil; 1 tbsp Lemon juice; 1 tbsp Parsley; to taste Salt; to taste White pepper

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Monkfish has the meaty elegance chefs love, and with saffron, fennel and white wine it turns into a quietly opulent plate.

Serves: 4 people

Preparation time: 25 min

Ingredients

Monkfish tail, trimmed – 800 g
Fennel bulb – 1
Shallots – 2
Garlic – 2 cloves
Dry white wine – 150 ml
Fish stock – 250 ml
Saffron – 1 pinch
Butter – 40 g
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Parsley – 1 tbsp
Salt – to taste
White pepper – to taste

Method

Sear the monkfish in oil until lightly coloured and set aside. Sweat fennel, shallots and garlic, then add wine, stock and saffron and reduce slightly. Return the fish and cook gently until just firm. Finish with butter, lemon and parsley.