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Categories:
cinnamon sticks anise coriander seeds Green Cardamom black peppercorns red port bay leaf monkfish butter butter
Viewed: 61 - Published at: 2 years agoIngredients
- 2 cinnamon sticks
- 2 star anise
- 2 tsp coriander seeds
- 2 tsp green cardamom
- 1 tsp black peppercorns
- 750 ml (26.4fl oz) red port
- 500 ml (17.6fl oz) red wine
- 1 bay leaf
- 4 x 150g pieces monkfish
- 1 tbsp butter
- 1 tbsp butter
- 1 leek, finely chopped
- 2 tbsp creme fraiche
Method
- Gently toast the spices in a dry pan for 2 minutes.
- Pour the port and red wine into a pan and add the spices and bay leaf.
- Bring up to the boil and simmer for 30 minutes to infuse the flavours.
- Season the monkfish and add to the poaching liquid.
- Cook for 7-8 minutes.
- For the leeks: melt the butter in a pan and add the leeks, season and cook for 3-4 minutes.
- Add the creme fraiche and warm through.
- Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes.
- Add the butter and whisk in.
- To serve, spoon the leeks into the middle of a plate, cut the monkfish in 1/2 and place on top.
- Drizzle around the red wine sauce.
