This recipe of monkfish with saffron and butternut squash is a popular recipe on this blog, both in French and Dutch. That’s why I chose it to be one of the first recipes to be translated into English. The recipe is a little festive, but easy to cook, and to bring us in the mood of this wet, cold and windy winter.
Monkfish with saffron and butternut squash
We need: 800 g monkfish, in four pieces, 400 g pumpkin flesh, 1 green cauliflower (Romanesco), 1 g of saffron, 2 dl fish stock , 1 dl of white wine, 50 g of butter, salt and pepper.
Blanch the Romanesco in salt water. Drain the cauliflower and pass it in cold water to fix the pretty green color.
Put the pieces of fish in a baking dish.
Pour the fish stock and the white wine into the dish. Put the saffron threads in the liquid. Season the fish with salt and pepper. Place some butter on the fish.
Cook for 20 minutes in a preheated 180 ° oven.
Take the fish out of the cooking dish and keep it warm. Reduce the cooking juices by half and finish the sauce with a little butter. Season de saus with salt of pepper, and a little lemon juice.
In the meantime you’ll have sautéed the peeled and diced squash flesh in butter and warmed the Romanesco in melted butter.
Season the vegetables with salt and pepper.
Put the fish on hot plates, and serve the monkfish with the vegetables.
Sprinkle the fish with the sauce.
And if you feel like it, the monkfish is easily packed in a few slices of smoked bacon before baking it.
Enjoy your meal !
English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.
Thanks in advance!