Poached monkfish with creamed leeks recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.