Monkfish Poached In Spiced Red Wine

Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka
By Jun Tanaka
Monkfish Poached In Spiced Red Wine
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the monkfish

  • 2 cinnamon sticks
  • 3 star anise
  • 2 tsp coriander seeds
  • tsp green cardamom
  • 1 tsp whole black peppercorns
  • 750 ml port
  • 500 ml red wine
  • 1 bay leaf
  • 2 x 150 g pieces monkfish
  • 1 tbsp butter

For the creamed leeks

  • 1 tbsp butter
  • 1 leek, finely chopped
  • 2 tbsp crème fraîche


1. For the monkfish: gently toast the spices in a dry pan for 2 minutes.

2. Pour the port and red wine into a pan and add the toasted spices and bay leaf. Bring up to the boil and simmer gently for 30 minutes to infuse the wine.

3. Season the monkfish and add to the poaching liquid. Cook for 7-8 minutes - test the doneness with a cocktail stick.

4. Strain a ladleful of the poaching liquid into a small pan, bring to a boil and reduce. Whisk in the butter to make a rich and glossy sauce.

5. For the creamed leeks: melt the butter in a saucepan, add the leek and season. Fry gently for 4 minutes, then dollop in the crème fraîche and cook for another minute.

6. To serve, spoon the leeks onto a plate, slice the monkfish at an angle and arrange on top. Drizzle the sauce around.

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