Saffron-Poached Monkfish with Crispy...Saffron-Poached Monkfish with Crispy Artichokes & Pine Nut Emulsion

A sophisticated coastal Mediterranean masterclass featuring butter-tender monkfish medallions steeped in saffron-infused oil, served with herb-crusted baby artichokes and a silky, toasted pine nut milk.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the olive oil and saffron. Heat very gently to 60°C (140°F) to infuse for 15 minutes, ensuring the temperature remains stable.

2. 02

   To create the emulsion, blend the toasted pine nuts with 150ml of warm water and a pinch of salt until completely smooth. Pass through a fine-mesh chinois or sieve and set aside.

3. 03

   Blanch the trimmed artichokes in boiling salted water with a squeeze of lemon for 4 minutes. Drain and pat dry. Toss with panko and chopped parsley.

4. 04

   Portion the monkfish into four equal medallions. Season lightly with sea salt. Fully submerge the fish in the saffron oil and poach at a consistent 60°C for 12-14 minutes until the internal temperature reaches 52°C.

5. 05

   While the fish poaches, sauté the breaded artichokes in a hot pan with 2 tablespoons of the saffron oil until golden and crispy.

6. 06

   In a separate pan, sweat the shallots, add white wine, and reduce by two-thirds. Whisk in the pine nut milk and warm gently over low heat; do not boil or it may split.

7. 07

   To plate, spoon a generous pool of pine nut emulsion onto a warm plate. Place the monkfish medallion in the center, arrange crispy artichokes around it, and finish with a dusting of lemon zest and a few drops of the saffron poaching oil.