Printer friendly version
-
Monkfish poached in spiced red wine
- Prep time:
- 10 mins
- Cook time:
- 45 mins
- Serves:
- 2
Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka
Similar recipes
Tips and suggestions
- Drink with...
- Chablis
Ingredients
For the monkfish
- 2 cinnamon sticks
- 3 Star anise
- 2 tsp Coriander seeds
- tsp Green cardamom
- 1 tsp whole Black peppercorns
- 750ml port
- 500ml Red wine
- 1 Bay leaves
- 2 x 150g pieces Monkfish
- 1 tbsp Butter
For the creamed leeks
- 1 tbsp Butter
- 1 leek, finely chopped
- 2 tbsp Crème fraîche
Method
1. For the monkfish: gently toast the spices in a dry pan for 2 minutes.2. Pour the port and red wine into a pan and add the toasted spices and bay leaf. Bring up to the boil and simmer gently for 30 minutes to infuse the wine.
3. Season the monkfish and add to the poaching liquid. Cook for 7-8 minutes - test the doneness with a cocktail stick.
4. Strain a ladleful of the poaching liquid into a small pan, bring to a boil and reduce. Whisk in the butter to make a rich and glossy sauce.
5. For the creamed leeks: melt the butter in a saucepan, add the leek and season. Fry gently for 4 minutes, then dollop in the crème fraîche and cook for another minute.
6. To serve, spoon the leeks onto a plate, slice the monkfish at an angle and arrange on top. Drizzle the sauce around.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
That's an awful lot of alcohol, almost 2 bottles! Are you sure it's not out by a factor of 10?
This was so easy to make yet looked the business for entertaining . Tasted wonderful .
Super with fresh monkfish , but almost as good with frozen . Ideal if you need to impress in a hurry .