35 mins
Monk Fish Steak with Saffron
Recipe by Graham
I do not know about you, but in summer, my consumption of fish increases, and not only on holidays. A desire for lighter dishes, more summery, perhaps ... in any case, I rediscover with pleasure the recipes that I skipped past during the rest of the year. Like for example the monkfish tail. It's a fish that we love at home, but ultimately, I do not cook very often. But if you want a quick and tasty dish, with a full-of-flavour sauce, without spending hours in the kitchen, this recipe is for you. Simply served with a basmati rice (a fragrant rice that marries wonderfully with the dish) or with mashed potatoes and braised fennel, it's a treat!
Risotto of Smoked Haddock and Mushrooms 
Huîtres chaudes à la Charentaise (Warm Charente Oysters) Ingredients for Monk Fish Steak with Saffron
Currently displaying quantities in US Imperial Measurements
How to Cook Monk Fish Steak with Saffron
- Peel and roughly chop the onions (no need for any finesse since you will only use them for flavour). Peel, de-seed and chop the tomatoes into small cubes. Peel the garlic. Cut the chives into short lengths (no more than about 1cm - ½")
- For this recipe you'll need 1 litre (1¾ pints) of Fish Fumet (Fumet de Poisson) which you can find in any good grocery store. If you have difficulties finding this, use a fish stock from cubes, but make it a little stronger than normal. It adds even more flavour if you make your Fumet with water and a little white wine (3 tablespoons of fumet powder, 1 glass of white wine, enough water to make up to 1¾ pints - 1 litre). Bring the liquid to the boil then add the onions, the garlic cloves (still whole), the parsley sprigs, and the saffron. Mix well.
- This recipe uses one complete monkfish (which your fishmonger will trim and fillet for you). A whole monkfish produces two long fillets each about 12" (30cm) long. If the whole fish isn't available, take 4 monkfish tails instead. Remove any translucent 'skin' from the fillets which your butcher may have left on. Cut the fish into big chunks (about 4 from each fillet or 3 from each tail). Add these to the pan with the fumet mixture and cook at a rolling boil for 10 minutes (a couple of minutes less if you are using the tail, which is thinner than a fillet). Remove the fish from the pan with a slotted spoon and set aside in a warm place.
- Reduce the fumet over high heat for 5 minutes. Add the crème fraîche and reduce for a further 5 minutes. Strain the liquid into another pan (or remove the solids with a slotted spoon). Add the diced tomato and chopped chives to the sauce. Serve the monkfish and pour a little sauce over each. Decorate with a leaf of parsley and a sprinkle of chives. The remaining sauce can be served in a sauce dish.
GRAHAM'S HOT TIP:
Don't overcook your fish. 10 minutes will leave it firm and creamy. Any more and it will be a solid mass.
A dry white wine is perfect for this dish. Pierre Andre Chablis 1er Cru works particularly well. Make sure it's nice and fresh when served.Reviews of Monk Fish Steak with Saffron
| February 12 2019 Dead easy and really tasty. Our guests all loved it. I served creamy mashed potatoes and braised fennel as suggested, and they complemented the fish perfectly. quirky (3 reviews) |
July 31 2018 A gorgeous recipe and so easy to make. I was dubious when I read how it was just monkfish in fumet with saffron, but the added elements (like onions and garlic) add a hint of flavour creating a deep, rich taste. 100% thumbs up. marylinn (6 reviews) |
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