French cuisine · Fish & Seafood

Monkfish with Saffron and Leeks

Monkfish medallions on butter-soft braised leeks, drizzled with a golden saffron cream sauce.

Ingredients · for 4 servings

• 800 g monkfish fillet
• 3 leeks
• 2 shallots
• 0.5 g saffron threads
• 200 ml white wine
• 200 ml fish stock
• 200 ml cream
• 40 g butter
• 2 tbsp olive oil
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Remove the silvery membrane from the monkfish, cut into 3 cm thick medallions and pat them dry; soak the saffron threads in 3 tbsp hot fish stock.
2. Halve the leeks lengthwise, wash thoroughly and cut into 1 cm wide half-rings, finely dice the shallots.
3. Melt 20 g butter in a wide pan, braise the leeks and shallots covered over low heat for 10-12 min. until the leek is soft but still bright green, then salt and set aside.
4. Reduce the white wine and remaining fish stock in a pot by about half, add the saffron liquid with the threads and the cream, and simmer uncovered for 6-8 min. until the sauce clearly coats the back of a spoon.
5. Heat the olive oil in a nonstick pan until hot, salt the medallions and fry for 3-4 min. per side until golden brown outside and just opaque inside.
6. Whisk the remaining cold butter into the sauce, season with salt and pepper, spread the leeks on warmed plates, place the fish on top, pour over the sauce and scatter with chive rings.