Picatta of Monkfish

Yield: 2 servings

Preparation time is 30 minutes

Ingredients

• One medium size monkfish tail
• 1 egg
• Pinch of saffron strands
• ½ cup of flour (60 grams)
• 2 tablespoons of butter (30 millilitres)
• Splash of olive oil

Directions

1. Clean the monkfish by removing the outer skin. Trimming off any traces of fins, and then take a sharp fillet knife, clean the dark membrane that covers the monkfish, which when removed will reveal the rich, white flesh of the monkfish. Then run your knife along the backbone, which more resembles a cartilage and trim any sinewy membrane that may be attached to the fillet.
2. Cut the fillet into three equal pieces approximately two – 2-½ ounces each. Place them between 2 sheets of plastic and gently pound until approximately 4 to5 inches in diameter
3. Take the saffron, pour 1 or 2 tablespoons of boiling water over the saffron, and allow it to steep for a few moments. Crack the egg, beat it gently, and in a separate bowl season the flour with salt and pepper. Once the saffron tea has cooled, add this mixture to the egg. Then take the monkfish and lightly dredge it in the seasoned flour, shaking to remove any excess flour. Dip it into the egg, drain well and then gently panfry it in a heavy-bottomed frying pan in a small amount of olive oil and butter over a medium heat. Do not let the fish colour more than a very little. The picatta of monkfish will turn a beautiful rich yellow colour and become flavoured with an intense perfume of saffron.
4. This dish is best served with pancetta risotto.