Poached monkfish with creamed leeks recipe Recipe

Name: Poached monkfish with creamed leeks recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Gently toast the spices in a dry pan for 2 minutes.
2
Pour the port and red wine into a pan and add the spices and bay leaf.
3
Bring up to the boil and simmer for 30 minutes to infuse the flavours.
4
Season the monkfish and add to the poaching liquid.
5
Cook for 7-8 minutes.
6
For the leeks: melt the butter in a pan and add the leeks, season and cook for 3-4 minutes.
7
Add the creme fraiche and warm through.
8
Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes.
9
Add the butter and whisk in.
10
To serve, spoon the leeks into the middle of a plate, cut the monkfish in 1/2 and place on top.
11
Drizzle around the red wine sauce.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cinnamon sticks, 2 star anise, 2 tsp coriander seeds, 2 tsp green cardamom, and more.

Yes, Poached monkfish with creamed leeks recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached monkfish with creamed leeks recipe

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