Saturday, 24 October 2009

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.


Ibba sys said...

Yeas! Frábært, takk Gummi! Geri þetta um helinga:)

Anonymous said...

Was looking for monkfish in saffron on google and found your recipie, tasted great- thank you! Your other recipies look good too so will be trying some out soon.

Andrea, fellow chiro from UK

Anonymous said...

Keep in mind 0.5g saffron for the most people will run about 4-5$ on average. Also, specifying cream in deciliter might be challenging for metric-challenged countries like the USA.

I used fettucini instead of rice. Removed all skin-like tissue from the Monkfish and coated in flour, it was fried before the rest and kept warm.

Overall ok recipe - as can be expected from a plain cream sauce.

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