Monkfish poached in a saffron broth with peas and broad beans

Monkfish poached in a saffron broth with peas and broad beans

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Visually, this is a truly beautiful dish – impressive to serve when you are entertaining, but deceptively easy to make. Friends and guests at the restaurant often tell me that they are unsure how to poach fish, but it’s really not difficult once you know how. Personally, I love the texture of a poached fish, as it is more delicate than the usual pan-fried option. The trick is to get the timing right and make sure the fish is poached through before removing it from the stock. Saffron enhances the flavour of this dish to delicious effect.

Ingredients

Quantity Ingredient
4 pieces monkfish tail fillet, about 150g each
100ml Fish stock
pinch saffron strands
sea salt
freshly ground black pepper
30g unsalted butter, in pieces
1 tablespoon whipping cream
200g freshly podded peas
200g freshly podded broad beans, skinned
1 teaspoon chives, chopped
100g cherry tomatoes, halved
100g baby spinach leaves

Method

  1. When you are ready to cook the monkfish, pour the fish stock into a fairly shallow, heavy-based pan and bring to the boil. Add the saffron strands, lower the heat and simmer gently for 2–3 minutes.
  2. Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. Poach very gently for 4–5 minutes on one side, then turn the fillets and cook on the other side for 4–5 minutes; the stock should barely simmer.
  3. To check if your monkfish is cooked, gently insert a needle or fine skewer into the thickest part of the flesh; if it doesn’t meet with any resistance, the fish is cooked. Once ready, remove the fish from the pan with a fish slice to a warmed plate; keep warm.
  4. Simmer the poaching liquor until reduced by three-quarters, then whisk in the butter and cream. Add the peas and broad beans and simmer briefly until tender. Add the chives and lastly the tomatoes and baby spinach. Remove from the heat.
  5. To serve, ladle the saffron sauce and vegetables into warmed bowls or deep plates. Slice each monkfish fillet and arrange on top of the vegetables. Serve at once.
Tags:
The Kitchin Restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again