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Mains (quite easy but slightly faffy, though well worth the effort)
Monkfish with Saffron & Pernod Sauce (my version)
100g chopped shallots
Large tomato – peeled, deseeded and chopped
2t oil
1t fish sauce (Nam Pla)
10mls Pernod
350g (ish) monkfish – skinned & cut into thick discs
1t oil
10g butter
100g crème fraîche
Good pinch saffron – soaking in very small dish of boiling water
1. Gently fry shallots in 2t oil until translucent and then add chopped tomato
2. Add small amount of water, if necessary, to stop mixture from getting too dry
3. Add fish sauce
4. Add saffron water
5. Add Pernod
6. Cook for few minutes more to ‘cook out’ the alcohol then turn off the heat.
7. Blitz the mixture, adding a little more water if necessary, to a thickish sauce
8. Return the sauce to the original frying pan.
9. In different pan quickly fry the monkfish in hot pan containing 1t oil and butter – until just cooked (3 – 4 mins)
10. Water will run from the fish which can be used to deglaze the pan
11. Towards the end of cooking the fish put the sauce back on low heat
12. Remove fish and keep warm (this will help drain away any further water)
13. Add crème fraîche to sauce and stir and then transfer the sauce to the fish frying pan, which should still be on a low heat. Combine well.
14. Add the fish, discarding any further water, which may have drained off, and quickly combine with the sauce.
15. Serve straight away (We usually have it with steamed basmati rice)
Enjoy!
Still crazy ... after all these years
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