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Monkfish with saffron and capers

Tom Aikens from Market Kitchen
Tom Aikens poaches monkfish in a cream and saffron reduction for a very sophisticated pasta sauce

Monkfish with saffron and capers

Method

1. For the saffron sauce: melt half the butter in a pan and gently fry the shallots for 3-4 minutes, until semi-soft. Pour in the wine, turn up the heat and reduce by two-thirds.

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.

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Serves: 4

Prep: 20 min
Cook: 40 min

Ingredients

For the saffron sauce

50g Butter
300g 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