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

For the creamed leeks

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 55 mins
  • Serves: 4

Step-by-step

  1. Gently toast the spices in a dry pan for 2 minutes.
  2. 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.
  3. Season the monkfish and add to the poaching liquid. Cook for 7-8 minutes.
  4. 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.
  5. Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes. Add the butter and whisk in.
  6. 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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