Monkfish Poached in a Saffron Broth with Peas And Broad Beans - James Martin Chef
This Monkfish Poached in a Saffron Broth with Peas And Broad Beans dish from Tom Kitchen is a treat for your taste buds and your eyes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 4 pieces of monkfish tail fillet, about 150g each
- 100ml fish stock
- Pinch of saffron strands
- Sea salt and freshly ground black pepper
- 30g unsalted butter, in pieces
- 1 tablespoon whipping cream
- 200g freshly podded peas
- 200g freshly podded broad beans, skinned
- 1 teaspoon chopped chives
- 100g cherry tomatoes, halved
- 100g baby spinach
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