Monkfish and Fennel Cooked in Saffron Yoghurt Cream

Name: Monkfish and Fennel Cooked in Saffron Yoghurt Cream
Yield: Serves 6
Ingredients: 2 large bulbs fennel; 1 large Spanish onion; 500 g/1 lb 2 oz plain yoghurt; 2 rounded teaspoons cornflour; 2 tablespoons milk; 10-14 saffron strands; 300 ml/½ pint double cream; 3-4 pinches cayenne pepper; 900 g/2 lb monkfish fillet; chopped fresh fennel leaves or chives; chopped fresh fennel leaves or chives; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

In this dish the yoghurt is stabilized so that it won’t curdle and then combined with saffron and cream. It forms a lovely base in which to poach the fennel and fish. Serve with new potatoes and a green vegetable.

Ingredients

2 large bulbs fennel
1 large Spanish onion
500 g/

Fish course
Pescatarian
Gluten-free

Method

Cut the stalks and ends off the fennel bulbs and discard any marked outer pieces. Cut the bulbs lengthways into 6-8 pieces each. Peel the onion and slice across into rings.

Pour the yoghurt into a fairly large flameproof casserole. Mix the cornflour with the milk in a cup until smooth and then mix into the yoghurt. Put the casserole over a medium heat and bring to bubbling, stirring all