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🍽️ Monkfish with Saffron Foam

428 kcal · 30 min · 4 servings

Monkfish with Saffron Foam Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the frozen fish overnight in the refrigerator.
  2. 2. Heat 2 tablespoons of butter in a pot over medium heat.
  3. 3. Stir in flour and sweat it for about 1 minute.
  4. 4. Deglaze the mixture with white wine and cook for 2 minutes while stirring.
  5. 5. Add vegetable broth, cream, and saffron.
  6. 6. Let the sauce simmer for about 10 minutes.
  7. 7. Season the sauce with salt and pepper.
  8. 8. Wash the fennel and pumpkin.
  9. 9. Pluck the dill-like green fronds from the fennel and set them aside.
  10. 10. Remove the ends of the pumpkin.
  11. 11. Quarter the pumpkin.
  12. 12. Scrape out the seeds with a spoon.
  13. 13. Cut the fennel and pumpkin into even, thin strips.
  14. 14. Heat 2 tablespoons of olive oil in a pan over medium-high heat.
  15. 15. Roast the vegetables with a little salt for about 5 minutes.
  16. 16. Reduce the heat to medium and cook the vegetables with the lid on for about 10 to 15 minutes until tender-crisp.
  17. 17. Stir the vegetables occasionally.
  18. 18. Wash the monkfish and pat it dry.
  19. 19. Season the fish with salt.
  20. 20. Heat the remaining oil in another pan over medium-high heat.
  21. 21. Fry the fish for about 4 to 5 minutes on all sides.
  22. 22. Add the remaining butter.
  23. 23. Finish cooking the monkfish fillets over low heat for about 3 to 4 minutes.
  24. 24. Spoon some butter over the fish occasionally.
  25. 25. Halve the pomegranate.
  26. 26. Loosen the seeds by tapping with a ladle.
  27. 27. Foam the saffron sauce with a hand blender before serving.
  28. 28. Plate the pumpkin, fennel, and monkfish.
  29. 29. Garnish the dish with saffron sauce, pomegranate seeds, and fennel fronds.
  30. 30. Serve the dish.

Nutrition per serving