Monkfish is the white, firm flesh you find at the fish counter. Here it's cooked for 12 minutes at 220 °C, just enough to keep it pearly and tender. The saffron infuses for 10 to 12 hours in white wine before making the sauce, and that makes all the difference. Pan-seared scallops bring lovely contrast. Vegetables are cut into tiny 5 mm cubes, still crispy, served in chicken stock.

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Ingredients for 2 servings

servings
  • 10.5 oz (300 g) monkfish fillet
  • 6 scallops
  • 2 carrots
  • 1 courgette
  • 0.6 cup (15 cl) chicken stock
  • 0.8 cup (20 cl) heavy cream
  • 1.7 fl oz (5 cl) white wine
  • 1 teaspoon fish stock powder
  • 1 pinch of saffron threads
  • Olive oil
  • Salt and pepper