Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Nutrition per serving
Calories5935.2 kcal (297%)
Total Fat30 g (43%)
Carbs410.5 g (158%)
Sugars208.2 g (231%)
Protein72.3 g (145%)
Sodium395.6 mg (20%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
leeks
for the creamed
2cinnamon sticks
2star anise
2 tspcoriander seeds
2 tspgreen cardamom
1 tspblack peppercorns
750mlred port
500mlred wine
1bay leaf
4 x 150gmonkfish
1 Tbspbutter
2cinnamon sticks
2star anise
2 tspcoriander seeds
2 tspgreen cardamom
1 tspblack peppercorns
26.4 fl ozred port
17.6 fl ozred wine
1bay leaf
4 x 150gmonkfish
1 Tbspbutter
2cinnamon sticks
2star anise
2 tspcoriander seeds
2 tspgreen cardamom
1 tspblack peppercorns
3 ⅕ cupsred port
2.1 cupsred wine
1bay leaf
4 x 150gmonkfish
1 Tbspbutter
1 Tbspbutter
1leek
finely chopped
2 Tbspcrème fraiche
1 Tbspbutter
1leek
finely chopped
2 Tbspcrème fraiche
1 Tbspbutter
1leek
finely chopped
2 Tbspcrème fraiche
Instructions
Step 1
Preparation Time 10 mins
Step 2
Serves 4
Step 3
Gently toast the spices in a dry pan for 2 minutes.
Step 4
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.
Step 5
Season the monkfish and add to the poaching liquid. Cook for 7-8 minutes.
Step 6
For the leeks melt the butter in a pan and add the leeks, season and cook for 3-4 minutes. Add the crème fraiche and warm through.
Step 7
Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes. Add the butter and whisk in.
Step 8
To serve, spoon the leeks into the middle of a plate, cut the monkfish in ½ and place on top. Drizzle around the red wine sauce.
Notes
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