Monkfish with Saffron Sauce


sdahl_saffronmonkfish

Monkfish with Saffron Sauce

Sophie Dahl
Clever old saffron: all it takes is a few threads to stain a sauce (and your fingers) a burnished yellow. This dish reminds me of old-fashioned French restaurants..

Serves 2
Preparation time: 5 minutes

Cooking time: 13 minutes

INGREDIENTS
* 2 tbps of olive oil
* 2 spring onions/scallions, white part only, chopped
* 750g monkfish fillets
* 125ml white wine
* 1 tbps of lemon juice
* 2 tbps of double/heavy cream
* 5 threads of saffron
* Salt and pepper
* 1 small bunch of parsley, chopped

METHOD
1. 
In a big sauté pan, heat the olive oil and add the spring onions/scallions, sweating them for a minute or two. Add the fish, cooking for three or so minutes on each side. Pour in the wine and lemon juice and cook for another 10 minutes, covered.

2. Stir in the cream and saffron threads and cook for a couple of minutes, or until slightly thickened. Season everything. Transfer onto plates and serve garnished with a bit of parsley, with some quinoa or lovely al dente broccoli.

Photography by Jan Baldwin

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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