This is a delicious option to have for either a quick supper or for a simple dinner party.

Ingredients:

4 portions of monkfish
2 leeks-sliced thinly
110g mixed wild mushrooms
½ glass white wine
250ml cream
½ glass white wine
½ teaspoon of saffron strands bruised and soaked in 2 tablespoons of boiling water.
Seasoning

Instructions:

• Thinly slice the leeks and cook in a large saucepan in a little butter until they have almost fully softened
• Tear in the wild mushrooms at this stage also
• Add in the cream and white wine and allow this to come to the boil
• Dissolve the saffron in the boiling water approximately 20 minutes before you need it and then add it to the sauce. Be careful not to add too much saffron-you literally only want a little to colour the leek sauce and to make them appear creamy
• Season accordingly
• Meanwhile heat a large pan and seal the monkfish on either side for 1 or 2 minutes
• Transfer to the oven and bake in a hot oven for 10-12 minutes or until the fish is just gently cooked
• If preferred you can cut the monkfish into medallions and cook them in their entirety on the pan. If you choose to do them this way you can allocate just about 2 minutes on each side. It is important to take fish off the pan when it is slightly underdone and then leave it to rest for a few minutes and this allows it to continue cookng
• Serve immediately

Tags: Dunbrody House, fish recipe, Kevin Dundon, Special occasion

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This entry was posted on Tuesday, November 24th, 2009 at 10:28 am and is filed under Consumer friendly chef, Family Spending. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.