You will need
2 tbps of olive oil
2 spring onions/scallions, white part only, chopped
750g monkfish fillets
125ml white wine
1 tbps of lemon juice
2 tbps of double/heavy cream
5 threads of saffron
Salt and pepper
1 small bunch of parsley, chopped
Method
1.In a big sauté pan, heat the olive oil and add the spring onions/scallions, sweating them for a minute or two. Add the fish, cooking for three or so minutes on each side. Pour in the wine and lemon juice and cook for another 10 minutes, covered.
2.Stir in the cream and saffron threads and cook for a couple of minutes, or until slightly thickened. Season everything. Transfer onto plates and serve garnished with a bit of parsley, with some quinoa or lovely al dente broccoli.
Sophie Dahl's style is sweet, romantic, nostalgic. It's like opening English magazine Country Living (love it).


Source unknown, via Pinterest

But she is also very sophisticated and that also is reflected in her style of cooking. Her recipes are easy to make but yet these dishes are perfect for any kind of dinner party. And what I also love about her recipes, they are all perfect for a lazy Sunday. Look at these lovely pictures. It all looks so good!





Now I know this is an 'old' book of hers but to me it's just one of the best books around. Whenever I am looking for a warm and cozy recipe that needs a nostalgic vibe I immediately pick this book.



All pictures (except photo's with caption source unknown) by Jan Baldwin, HarperCollins Publishers Ltd.