May 4, 2007
Creamy Curry Monkfish
- 1 monkfish tail, cut in two, trimmed of grey membrane
- 1 carrot, peeled, minced
- 1 scallion, minced
- 1 stalk celery, minced
- 1/2 tbsp olive oil
- curry powder
- a pinch of saffron
- 3/4 cup white vermouth
- 1 1/4 cup chicken stock
- 2/3 cup heavy cream
- sea salt and cracked pepper
- In a large skillet heat the olive oil. Saute the carrot, scallion, and celery until tender.
- Add 3/4 tsp curry powder and a pinch of saffron. Saute 20 seconds.
- Add the vermouth and reduce until syrupy. Stir in the chicken stock and reduce by half.
- Stir in the cream and simmer 5 minutes. Season and keep warm.
- Sprinkle the fish with salt and curry powder. Pan fry about 4 minutes on each side in olive oil.
- Serve with sauce.
delicious
based on a ramsay