Monkfish with Saffron, Asparagus and Morels

Name: Monkfish with Saffron, Asparagus and Morels (Lotte au safran, aux pointes d’asperges at aux morilles noires)
Yield: For four people
Cuisine: French
Ingredients: 700 g (1⅔ lb) monkfish fillets, trimmed by the fishmonger; 700 g (1⅔ lb) monkfish fillets, trimmed by the fishmonger; 1 kg (2¼ lb) asparagus; 150 g (5½ oz) fresh morels (preferably black morels); 150 g (5½ oz) fresh morels (preferably black morels); 300 g (10½ oz) butter; 2 shallots, chopped; 4 tablespoons white wine; 250 ml (8 fl. oz) double cream or crème fraîche; 250 ml (8 fl. oz) double cream or crème fraîche; a pinch of saffron; a few sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Lotte au safran, aux pointes d’asperges at aux morilles noires

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

700 g (1⅔ lb) monkfish fillets, trimmed by the fishmonger
1 kg (

Europe
France
Starter
Fish course
Gluten-free
Pescatarian
Spring

Method

Preliminary preparations

Cut the monkfish into little round slices about the thickness of a thin steak. Butter a large gratin dish or roasting tin and spread out the pieces of monkfish side by side. Reserve in a cool place or cover with a damp cloth.

Trim the asparagus, keeping only 2-3 inches of the tips, and cook these in boiling water unti