Monkfish medallions in saffron sauce

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

As a starter or main course

Sauté the shallot in plenty of butter over medium heat until soft (covered). Then briefly fry the prepared medallions on both sides, allowing them to brown slightly. Remove the medallions, cover with aluminum foil, and let them cook for 10 minutes in a preheated oven at 120°C. Deglaze the shallot-butter mixture with Noilly Prat, reduce, and add the stock. Add the saffron powder, salt, and pepper. (Saffron powder can also be dissolved in a little warm water beforehand; this will enhance the flavor a little. Saffron threads will also work, of course.) Reduce, then stir in the crème fraîche. Finish with lemon juice to taste. Add the medallions again, season to taste, and serve on warmed plates. The suggested amount is sufficient for one appetizer. For the main course, it’s best to serve two medallions per person, as at least 40% of the meat will be lost during cooking. Small potatoes or, if you like, a wild rice mix are suitable as a side dish. Steamed green asparagus or baby spinach would be possible vegetables.