Poached monkfish with creamed leeks recipe
Jun Tanaka's monkfish poached in spiced red wine and served with crème fraiche leeks is easy to make and pretty on the plate.
Ingredients
- 2 cinnamon sticks
- 2 star anise
- 2 tsp coriander seeds
- 2 tsp green cardamom
- 1 tsp black peppercorns
- 750 ml red port
- 500 ml red wine
- 1 bay leaf
- 4 x 150g pieces monkfish
- 1 tbsp butter
- 2 cinnamon sticks
- 2 star anise
- 2 tsp coriander seeds
- 2 tsp green cardamom
- 1 tsp black peppercorns
- 26.4 fl oz red port
- 17.6 fl oz red wine
- 1 bay leaf
- 4 x 150g pieces monkfish
- 1 tbsp butter
- 2 cinnamon sticks
- 2 star anise
- 2 tsp coriander seeds
- 2 tsp green cardamom
- 1 tsp black peppercorns
- 3.2 cups red port
- 2.1 cups red wine
- 1 bay leaf
- 4 x 150g pieces monkfish
- 1 tbsp butter
- 1 tbsp butter
- 1 leek, finely chopped
- 2 tbsp crème fraiche
- 1 tbsp butter
- 1 leek, finely chopped
- 2 tbsp crème fraiche
- 1 tbsp butter
- 1 leek, finely chopped
- 2 tbsp crème fraiche
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 55 mins
- Serves: 4
Step-by-step
- Gently toast the spices in a dry pan for 2 minutes.
- Pour the port and red wine into a pan and add the spices and bay leaf. Bring up to the boil and simmer for 30 minutes to infuse the flavours.
- Season the monkfish and add to the poaching liquid. Cook for 7-8 minutes.
- For the leeks: melt the butter in a pan and add the leeks, season and cook for 3-4 minutes. Add the crème fraiche and warm through.
- Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes. Add the butter and whisk in.
- To serve, spoon the leeks into the middle of a plate, cut the monkfish in ½ and place on top. Drizzle around the red wine sauce.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature