Monkfish in Saffron Cream Sauce

I blush when I think back nearly a quarter of a century, when we first began to run Kinloch, our home, as a hotel. I had never even heard of monkfish then – my only consolation is that neither had most other people, because monkfish, for the most part, used to be thrown back by the fishermen, in those far-off days, with the exception of the less than scrupulous who used to buy it, dip it in breadcrumbs and freeze it, and pass it off as scampi tails. That gives you an idea of the texture of