Monkfish Italian Style
|Carrots||1⁄2 Ounce, cut into strips|
|Baby turnips||1 1⁄2 Ounce, cut into strips|
|Potatoes||3 1⁄2 Ounce, cut into strips|
|Diced leeks||4 (White Part Only)|
|Orange zest||1 Teaspoon|
|Thyme sprig||1 Small|
|Saffron powder||1⁄4 Teaspoon|
|White wine||2⁄3 Cup (10.67 tbs)|
|Olive oil||4 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Grated parmesan cheese||1 Cup (16 tbs)|
Put the carrots, turnips, potato, celery, leeks, twist of orange zest (peel), thyme and bayleaf into a casserole.
Add the saffron, white wine and 3 (2) tablespoons of olive oil.
Season with salt and pepper.
Cover and micro wave on HIGH for 8 minutes.
Rinse the fish under plenty of cold running water.
Pat dry on kitchen paper.
Remove the central cartilage, cut each fillet into thick slices and season with salt and pepper.
Stir the contents of the casserole and add the fish.
Cover and microwave on HIGH for 6 minutes.
To make the sauce: puree the tomato, garlic and basil leaves in a food processor, adding the butter in tiny pieces, the parmesan cheese and the remaining olive oil.
Puree until smooth.
Transfer the fish to a dish.
Discard the thyme, bayleaf and orange zest (peel).
Add the cooking liquid from the fish to the sauce and stir well.
Add the sauce to the vegetable mixture.
Stir well again, pour over the fish