monkfish

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monkfish

monkfish





monkfish
monkfish



Ingredients
Number of persons
-
4
+

1 monkfish tail of 1 kg prepared by your fishmonger

1 small can of peeled tomatoes

1 tablespoon tomato paste

4 shallots

1 clove of garlic

12 spring onions

20 cl dry white wine

5 cl of cognac

20 g butter

2 tablespoons of peanut oil

1 pinch cayenne pepper

Salt

Pepper




Preparation
Total Time: 1 h
Preparation time: 20 min
Cooking time: 40 min

Peel and chop the four shallots.
Peel and press the garlic clove.
Peel the dozen spring onions.
Open the can of tomatoes and chop them.
Dissolve the tomato paste in the 20 cl of white wine.
In a cast iron casserole, heat the butter and oil and brown the monkfish slices over high heat.
Flambé them with the Cognac then remove and place on a plate.
Place the shallots, garlic, onions, tomatoes and the wine in which the tomato paste is diluted. Season with salt and pepper, add the chilli pepper and simmer uncovered for about 20 minutes.
Put the monkfish back into the sauce, cover and cook for another 20 min.
Serve with vegetables, potatoes and steamed carrots.


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