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Poached Fingers of Monkfish
with Saffron Perfumed Vegetable Broth
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Serves 4 |
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INGREDIENTS |
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Vegetable Btock |
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1
3 1/2oz
3 1/2oz
3 1/2oz
1 tsp
1 3/4fl oz
1 1/4lb
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Leek, carrot and celery trimmings
onion, peeled and finely sliced
leek, julienne
carrot, julienne
celery, julienne
saffron threads
Dandaragan Estate Olive Oil
monkfish fillets, skinless and
cut into 5-cm x 1-cm fingers
Salt and freshly ground pepper; to taste |
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Garnish |
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1
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Finely chopped chives
tomato, skinned, seeded and diced |
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| Method: |
| 1. |
For the Vegetable
Broth: Place the leek, carrot and celery trimmings
as well as the onions in a heavy-bottomed pot. Add water
and let to simmer for 30 minutes; keeping it hot until
use. |
| 2. |
For the Monkfish: Sweat the
julienne leek, carrot, celery and the saffron in a shallow
pan with Dandaragan
Estate Olive Oil. Add the monkfish to the pan
and strain the prepared hot Vegetable Broth over the mixture.
Return to a boil and poach the fish until cooked. Remove
from the heat and season with salt and pepper. |
To Serve:
Ladle poached fish with plenty of vegetable broth into
warm soup plates. Garnish with chopped chives and diced tomatoes.
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