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Ingredients
US|METRIC
4 SERVINGS
- 2 monkfish (tail fillets)
- 1 tsp. Korean chili powder
- 1/2 tsp. turmeric (or 2 tsp curry powder instead of the two spices)
- 1/2 tsp. fine salt
- 1 shallot (finely diced)
- 2 cms ginger root (peeled and chopped into small matchsticks)
- 2 Tbsp. butter
- 1 pinch saffron
- 2 Tbsp. crème fraiche
- 50 mL chicken stock (made with a stock cube or fresh)
- chopped parsley (a little)
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