Monkfish Medallions with Saffron Sauce

For the monkfish medallions on saffron sauce cut monkfish into 3 pieces (medallions) or you can buy it already cut. Lightly flatten and marinate with salt, pepper and grated lemon zest. Dust with flour.

Knock off the excess flour. Heat clarified butter in a frying pan and sear medallions briefly on both sides. Place on paper towels to drain, keep warm.

Rinse spinach and sorrel briefly in water and drain well.

Melt the butter. Sauté shallots without letting them take color. Puree anchovy fillets and add.

Add whipping cream and season with saffron, pepper and salt. Bring to a boil, squeeze sorrel and spinach properly and add to the sauce. Loosen with a fork and bring to a boil briefly.

Arrange on warmed plates and place monkfish medallions on top. Briefly scald lemon strips in boiling hot water and sprinkle over medallions.

Garnish the monkfish medallions with saffron sauce with fresh parsley and serve.

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