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Saffron-Poached Monkfish with Bottarga...Saffron-Poached Monkfish with Bottarga Emulsion and Blistered Tomatoes

Name: Saffron-Poached Monkfish with Bottarga Emulsion and Blistered Tomatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 600g fresh monkfish fillet, cleaned and cut into medallions; 150ml high-quality extra virgin olive oil; 0.5g premium saffron threads; 30g grated grey mullet bottarga; 1 tbsp finely minced preserved lemon rind; 200g multi-colored heirloom cherry tomatoes; 2 small shallots, finely minced; 100ml Vermentino or other dry Mediterranean white wine; Fine sea salt to taste; 1 sprig of fresh oregano leaves

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Hard

Butter-tender monkfish medallions gently poached in saffron-infused oil, served atop a vibrant emulsion of grey mullet bottarga and citrusy preserved lemon.

MediterraneanHard

Ingredients

•600g fresh monkfish fillet, cleaned and cut into medallions

•150ml high-quality extra virgin olive oil

•0.5g premium saffron threads

•30g grated grey mullet bottarga

•1 tbsp finely minced preserved lemon rind

•200g multi-colored heirloom cherry tomatoes

•2 small shallots, finely minced

•100ml Vermentino or other dry Mediterranean white wine

•Fine sea salt to taste

•1 sprig of fresh oregano leaves

Cooking Instructions

01
In a small saucepan, gently warm the olive oil with saffron threads over low heat for 10 minutes to infuse the color and aroma. Do not let it boil.
02
In a separate pan, sauté minced shallots in a splash of oil until translucent. Add cherry tomatoes and cook over high heat until the skins just begin to burst.
03
Deglaze the tomato pan with white wine, reducing the liquid by half. Stir in the preserved lemon and fresh oregano.
04
Season monkfish medallions with sea salt. Place them into the warm saffron oil (confit style) and cook over very low heat for 8-10 minutes until the internal temperature reaches 50°C (122°F).
05
Remove the fish and let it rest. Take 2 tablespoons of the poaching oil and whisk it into the tomato and wine reduction. Fold in the grated bottarga to create a thick, savory emulsion.
06
Plate the monkfish medallions over the blistered tomato base, spooning the remaining emulsion over the top. Garnish with additional bottarga shavings and micro-greens.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023