
Tom Aikens
from
Market Kitchen
Tom Aikens poaches monkfish in a cream and saffron reduction for a very sophisticated pasta sauce
Tom Aikens poaches monkfish in a cream and saffron reduction for a very sophisticated pasta sauce
Monkfish with saffron and capers
Method
2. Add the fish stock and reduce by another two-thirds, skimming off any scum that rises to the surface. Keep the sides of the pan clean or the sauce will go brown. Add the cream and saffron and reduce to half the volume. Remove from the heat.
3. Pour the sauce into a blender and season with the salt, sugar and lemon juice. Add the remaining butter and blend for a minute. Pass through a fine sieve.
4. For the dish: bring the sauce to a simmer over a low heat. Season the monkfish pieces and poach in the sauce until cooked through, about 6-8 minutes.
5. Stir in the capers and basil. Serve with spaghetti, sprinkled with the chopped tomatoes.
Prep:
20 min
Cook: 40 min
Cook: 40 min
Ingredients
For the saffron sauce
50g Butter300g Shallots, sliced
500ml White wine
1 litre fish stock
2 large pinches Saffron
500ml double cream
1/2 tsp Salt
1 tsp Sugar
50ml lemon juice
For the dish
250g monkfish tail, cut into pieces100g baby capers
1 tbsp chopped Basil
spaghetti, to serve
4 plum tomatoes
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