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Serves/Makes: 6

Ingredients:

• 1 nice 3-pound (1.5-kg) monkfish tail
• 10 1/2 ounces (300 g) celery hearts
• 5 1/4 ounces (150 g) butter
• Water, if needed
• 1 tablespoon (15 mL) caraway
• Pinch of saffron
• 8 shallots
• 3 lemons
• 2 cups (500 mL) dry white wine
• 1 1/2 cups (375 mL) heavy cream
• Salt and pepper

How to cook:

• Arrange celery hearts.
• Melt celery hearts for at least 1 hour, into half (2 1/2 ounces / 75 g) of butter, seasoned with salt and pepper.
• If needed, while melting, pour in just a little water.
• Into a bowl, mix together caraway, saffron, a little salt and pepper coat fish tail with mixture.
• Peel and mince shallots.
• Cut lemons into segments.
• Sprinkle the bottom of an oblong pan, large enough for the fish tail, with minced shallots.
• Arrange fish tail over shallots scatter with remaining butter.
• Pour in dry white wine salt and pepper.
• Bake into a preheated 400°F (210°C / th 7) oven for 30 minutes.
• When fish is done, its flesh comes easily from its spine transfer into a dish and keep it warm.
• Reduce cooking juices to 1/2 cup (125 mL).
• Pour in cream, check for seasonings and bring to a boil, for just a few seconds.
• If desired, add a little caraway and saffron.
• Transfer fish tail onto a serving dish, along with celery hearts.
• Serve baked monkfish along with sauce, into a sauce boat.

Notes:

Preparation time: 30 minutes
Cooking time: 90 minutes

This recipe for Baked Monkfish and Spices serves/makes: 6

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Main Ingredient: Monkfish
Preparation Method: Baked