Monkfish in Saffron Cream Sauce

Hi everyone, I didn´t take a picture of this recipe becouse I was in a hurry. This is just me eating an onion soup. My sister asked me if I could make something wish fish - saffron - and cream..... so I did!!! This is the result...a delish recipe that also goes well with chicken or other types of fish off course.

And I also what to thank all of you who whisit this site every day. I get over a thousand hits every week, which is fantastic. I hope you get inspiration for cooking for your friends and families. That is what cooking is all about.

1kg monkfish fillets, cut into 10cm pieces

2 shallots, finely chopped

2 tomatoes, chopped

5 tbsp butter

2 tsp fresh parsley, chopped

0.5 g saffron

1 glas white wine

1dl double cream

salt and pepper to season

1. Sweat the shallots in 2 tbsp of butter. Add the chopped tomatoes, parsley, saffron, salt, pepper and white wine. Let simmer for 2 minutes. Add the monkfish and cook for 6 - 7 minutes and then remove with a slotted spoon. Keep warm under some aluminium foil.

2. Add the cream to the pan and bring to a boil. Allow the sauce to thicken slightly and then remove the pan from the heat and stir in the remaining butter. Salt and pepper to taste.

3. Pour the sauce over the monkfish and serve with some rice and salat.

Potate al Forno

800g potatoes, sliced into quarters

fresh basil, chopped

fresh sage, chopped

fresh rosemary, chopped

2 cloves garlic, sliced

100ml olive oil

salt and pepper to season

Preheat oven to 200 C.

Put potatoes in oven proof dish and sprinkle over the fresh herbs and garlic.

Salt and pepper well.

Drizzle over the olive oil and mix well with your hands.

Roast in the oven for 45 minutes until golden brown.

Italian Mushroom Soup

200g large fresh mushrooms, roughly chopped

4 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

fresh mint, chopped

fresh oregano

1.2 L chicken Stock

1 handful freshly grated parmigiano cheese

2 eggs

Salt and fresh pepper to season

In a pot, heat extra virgin olive oil, butter and throw in the fresh herbs.

Add the mushrooms to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.

Add a ladle of chicken broth and allow the mushrooms to cook for another minute or until the broth has been absorbed.

Salt and black pepper to season and pour in the remaining broth.

Bring the soup to a boil and then lower the heat. Let simmer for half hour.

Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

White Chocolate Panna Cotta – with Spicy Rhubarb

3dl double cream
1dl full fat milk
100g white chocolate
1 vanilla pod, scored and seeds removed
zest from 1 lemon
2 gelatin sheets
1 ¼ dl sugar

200g rhubarb
2tsbp sugar
1 vanilla pod, scored and seeds removed
2 staranise
1 thum-sized cinnamon stick

6 servings

1. Put the cream, milk, vanilla pod, vanilla seeds, lemon zest and sugar into small pan and slowly simmer for 10 minutes or until reduced by a third. Stir in the white chocolate and let in melt into the mixture. Remove from the heat and stir in the soaked gelatine sheets until dissolved. Allow to cool a little, then pour into moulds and place in the fridge.

2. Meanwhile chop the rhubarb into 4cm pieces and add to a thick-bottomed deep saucepan. Add the sugar, vanilla pod, vanilla seeds, staranise and cinnamon stick to the pot and let it gently come to the boil. Then turn down the heat and let it simmer for about 45 minutes. Remove the cinnamon and staranise and serve with the chilled panna cotta.