2 satsumas or tangerines; unpeeled, thinly sliced
1 onion; chopped
1 x 1 cm piece fresh root ginger; peeled and finely chopped
500 g monkfish fillets; skinned
3 spring onions; thinly sliced
250 ml fish stock
1/2 lime; zest only
75 ml lime juice
salt and cayenne pepper
60 g unsalted butter; chilled and cubed
satsuma slices; to garnish
Yield: 4 servings
Put the satsumas, onion and ginger into a saucepan. Add the monkfish, spring onions and stock. Bring to the boil and simmer, without stirring, for 10 minutes or until the fish is firm. With a slotted spoon, transfer to a serving dish. Keep warm.
Put a sieve over a bowl and work through the contents of the pan, pressing hard with the back of a spoon to extract all the juices.
Pour the juices into a small saucepan and boil rapidly, uncovered, for about 12 minutes until the liquid has reduced to about 2 tablespoons. Add the lime zest, salt and cayenne pepper to taste and heat gently, stirring, to warm through. Remove the pan from the heat and finish the sauce by adding the cubes of butter, one at a time, whisking constantly between each addition, until the butter melts and the sauce thickens slightly and becomes glossy.
Pour the citrus sauce over the monkfish and serve at once, garnished with satsuma slices.