Saturday 15 June
Luken's had monkfish for a
not-too-outrageous price today, so we went for it.
So. Cut the fish into collops on the
bias, and season with salt and white pepper.
Mince 1 shallot and 2 Roma tomatoes; salt the tomatoes and set them on a
slant so they'll drain off a bit.
In the meantime, set a half cup of
rice cooking, seasoned with salt and brined green peppercorns.
In butter, sauté the shallot, then
the monkfish for two minutes per side; poach with a guzzle of wine, covered,
for about five minutes, and turn. Then open
and add a generous drizzle of lemon juice.
Remove the fish to a plate while you
reduce the sauce. At this point,
remember that you're supposed to add a healthy pinch of saffron. Do that.
Add cream. Tip plate juices from
fish into sauce. Reduce.
Re-add fish collops and tomatoes. Get everything hotted up.
Let's plate this dish: a mound of rice, the
fishes (pretty side up), and the sauce.
Monkfish loves tomatoes, cream,
and saffron (eventually).
No comments:
Post a Comment