Monkfish poached in spiced red wine with creamed leeks

serves 4

Ingredients

Poaching liquid
2 cinnamon sticks
2 star anis
2 tsp coriander seeds
2 tsp green cardamom
1 tsp black peppercorns
750ml red port
500ml red wine
1 bay leaf
4 × 150g pieces monkfish
1 tbsp butter

Creamed leeks

1 tbsp butter
1 leek finely chopped
2 tbsp crème fraiche

Equipment

1x large sauce pan
1x small sauce pan
1x small ladle
1x shallow pan
1x whisk

Method

• Gently toast the spices in a dry pan for 2 min.
• Pour the port and red wine into a pan and add the spices and bay leaf. Bring up to the boil and simmer for 30 min to infuse the flavours.
• Season the monkfish and add to the poaching liquid. Cook for 7-8 minutes.
• For the leeks melt the butter in a pan and add the leeks, season and cook for 3-4 minutes. Add the crème fraiche and warm through.
• Take a couple of ladles of the poaching liquid into a pan and boil for 5 minutes. Add the butter and whisk in.
• To serve, spoon the leeks into the middle of a plate, cut the monkfish in ½ and place on top. Drizzle around the red wine sauce.