Poached monkfish with a light, spicy sauce

Ingredients for 2 servings:

• 350 g monkfish fillet(s), portioned ready to cook
• 750 ml whole milk, 3.5%, preferably lactose-free
• 45 g shallot(s), finely diced
• 1 tsp, levelled powdered sugar (icing sugar)
• 1 long pepper, alternatively: allspice
• 2 bay leaves, preferably fresh
• 1 cinnamon stick(s) (cinnamon bark)
• 2 cardamom pods, green, capsules broken open
• ½ tsp, chopped mustard seeds, yellow
• ¼ tsp sautéed coriander
• 1 chili pepper(s)
• 1 vanilla pod(s)
• 3 g ginger root, finely diced
• 3 g garlic, whole
• ½ tsp salt
• ¼ tsp, leveled orange peel, grated
• 1 tsp orange juice, freshly squeezed, alternatively: mild balsamic vinegar 4 – 5% acidity
• 1 tsp mustard (elderflower mustard) alternatively: Dijon mustard
• e.g. salt, preferably: fleur de sel
• n. B. Pepper, white, freshly ground
• possibly cornstarch or potato flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

also tastes good with other fish

Finely chop the shallots and sauté in a saucepan, dust with powdered sugar, and allow to caramelize slightly until translucent. Pour in the milk and add the spice mix. Bring everything to a boil briefly and then keep warm over low heat (do not boil!). Poach the portioned fish in the milk until cooked through (test with your finger), turning once. Then remove the fish, season with pepper and salt (fleur de sel), and keep warm. Filter the milk through a fine sieve (hair sieve). Measure out the desired amount of sauce, bring back to the boil, and thicken to the desired consistency with cornstarch dissolved in a little water. Season to taste with orange juice, elderflower mustard, salt, white pepper, and grated orange peel. Serve with the fish, garnished with finely chopped fresh herbs, if desired. A recipe for elderflower mustard can be found in the database.