Leek and Monkfish With Thyme Sauce Recipes

Ingredients :

2 lb monkfish, cubed

salt and pepper

generous 1/3 cup butter

4 leeks, sliced

1 tbsp flour

2/3 cup fish or vegetable

stock

2 tsp finely chopped fresh thyme, plus more to garnish

juice of 1 lemon

2/3 cup light cream

radicchio leaves, to garnish

Method :

Season the fish to taste.
Melt about a third of the butter in a pan, adn fry the fish for a short time.
Put to one side.
Fry the leeks in the pan with another third of the butter until they have softened.
Put these to one side with the fish.
In a saucepan, melt the rest of the butter, add the remaining butter from the pan, stir in the flour, and add the stock.
As the sauce begins to thicken, add the thyme and lemon juice.
Return the leeks and monkfish to the pan and cook gently for a few minutes.
Add the cream and season to taste.
Do not let the mixture boil again, or the cream will separate.
Serve immediately garnished with thyme and radicchio leaves.

Serves 4

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