Summary

Ingredients

• 4 monkfish medallions (at least 100 g each)
• 2 teaspoons shallot (s), finely chopped
• 2 cl vermouth (Noilly Prat)
• 200 ml fish stock
• 1 pack saffron powder
• 50 g crème fraîche
• butter
• salt and pepper
• Lemon juice

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Instructions

1. Sauté the shallot in plenty of butter over medium heat until soft (with the lid on). Then fry the prepared medallions briefly on both sides, let them take a little color. Remove medallions, cover with aluminum foil and let simmer for 10 minutes in a preheated oven at 120 °.
2. Deglaze the shallot and butter mixture with Noilly Prat, reduce and add the stock. Add saffron powder, salt, pepper. (Saffron powder can also be dissolved in a little warm water beforehand, then gives the taste a little better. Saffron threads are of course also possible). Let it reduce, then stir in the creme fraiche. Round off with lemon juice to taste. Add the medallions again, season to taste again and serve on preheated plates.
3. The suggested amount is enough for one starter. The main course should be two medallions per person, you have to expect at least 40% loss when cooking.
4. Small potatoes or, if you like, a wild rice mixture are suitable as a side dish. Steamed green asparagus or young spinach would be conceivable as vegetables.