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
- 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.
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