Name: Monkfish poached in spiced red wine with creamed leeks
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 500 ml red wine; 750 ml red port; 1 tablespoon plain flour; 1 leek, finely shredded; 400 ml vegetable oil; 1 Creamed Leeks recipe; 25 g unsalted butter; 1 tablespoon coriander seeds; 4 x 150 g monkfish pieces; 1 tablespoon black peppercorns; 1 tablespoon green cardamom pods; 2 cinnamon sticks; 3 star anise; 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

You would normally pair fish with white wine so it might seem unusual to use red wine in this dish but, trust me, it works. The acidity in the red wine acts in the same way as lemon juice and cuts through the richness of the fish. This will work with all meaty fish like turbot or brill. If you prefer not to deep fry the leeks, skip step 5.