Monkfish ragout with julienne vegetables and saffron sauce

Ingredients for 4 servings:

• 600 g monkfish fillet(s), approx. 1kg gross
• 3 m.-large carrot(s)
• 200 g pea pods
• 2 shallots, diced
• 1 clove(s) garlic, pressed
• ½ tbsp tomato paste
• 1 shot of vermouth (Noilly Prat)
• 1 serving of saffron
• ½ liter fish stock
• ½ liter chicken broth, homemade
• 200 ml white wine
• 1 orange(s), squeezed
• 1 piece(s) orange(s) – peel
• 1 sprig(s) rosemary, chopped
• 2 sprigs of thyme, chopped
• salt and pepper
• 1 pinch(s) of sugar
• 50 g butter, for mounting, ice-cold
• 20 g clarified butter, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Reduce the fish stock, chicken broth, and wine to 1/3 to 1/4. Julienne the carrots, briefly blanch the pea pods, rinse, and cut into diagonal strips. Cut the monkfish into larger cubes. Briefly fry the fish in clarified butter, remove from the pan, and keep warm. Sauté the diced shallots and garlic in the remaining fat, stir in the tomato paste, thyme, and rosemary, add the vegetables, and deglaze with the reduced stock and Noilly Prat. Add the orange juice, zest, and saffron, and season lightly with salt, pepper, and sugar. Reduce the sauce again slightly. Add the fish and heat through. Finally, combine the sauce with the cold butter. Season to taste. You can also use 150g of cream instead of the butter, or scampi instead of the monkfish.