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Le Chaudron recipe
Blanquette de lotte au safran
Monkfish blanquette with saffron
⏱ 45 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)monkfish, cut into pieces
250 g (9 oz)button mushrooms, sliced
1leek, sliced
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)heavy cream
1 pinchsaffron
2 tbspflour
- 800 g (28 oz) monkfish, cut into pieces
- 250 g (9 oz) button mushrooms, sliced
- 1 leek, sliced
- 200 ml (¾ cup) dry white wine
- 300 ml (1¼ cups) heavy cream
- 1 pinch saffron
- 2 tbsp flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sweat the leek for 5 minutes without browning.
- Sprinkle with flour, stir 1 minute, then add the white wine and a little water.
- Add the saffron and simmer for 5 minutes.
- Add the monkfish and poach gently for 8 minutes.
- Add the mushrooms and cook 5 minutes more.
- Stir in the cream, let thicken gently and serve with rice.
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