American-style monkfish Ingredients: 2 spoons of - olive oil - 75 g of - butter - 2 - tomatoes - 1 small glass of - cognac - 1 kg of - monkfish - 6- shallots - 1 clove of - crushed garlic - 2 spoons of - tomato paste - 20 cl of - dry white wine.
Utensils： 1 Knife kitchen knives- 1 Blender 1 Skimmer- 1 Set 3 frying pans best frying pans- 1 frying pan- 1 saucepan pots and pans- 1 cutting board cutting boards- 1 pitter 1 kitchen scales-
Total time:
40 min
Preparation:
10 min -
Cooking:
30 min
Phase 1
Cut the monkfish into pieces (3 per person) and remove the skin.
Phase 2
Boil the tomatoes for 1 minute to peel and deseed them and chop the shallots.
Phase 3
Brown the fish in olive oil with 30 g of butter over high heat. Remove with a skimmer when the pieces are a little colored.
Phase 4
Add the rest of the butter to the frying pan and melt the shallots and garlic. Add the white wine and cognac. Add the peeled and seeded tomatoes cut into pieces, the tomato paste, a pinch of chili pepper, salt and pepper. Cook the sauce for at least 5 minutes.
Phase 5
Return the monkfish pieces to simmer for 10 minutes in the sauce. Then keep the fish warm and reduce the sauce by half.
Phase 6
Check the seasoning which must be well seasoned and coat the fish directly on the serving plates.
Utensils： 1 Knife kitchen knives- 1 Blender 1 Skimmer- 1 Set 3 frying pans best frying pans- 1 frying pan- 1 saucepan pots and pans- 1 cutting board cutting boards- 1 pitter 1 kitchen scales-
Total time:
40 min
Preparation:
10 min -
Cooking:
30 min
Phase 1
Cut the monkfish into pieces (3 per person) and remove the skin.
Phase 2
Boil the tomatoes for 1 minute to peel and deseed them and chop the shallots.
Phase 3
Brown the fish in olive oil with 30 g of butter over high heat. Remove with a skimmer when the pieces are a little colored.
Phase 4
Add the rest of the butter to the frying pan and melt the shallots and garlic. Add the white wine and cognac. Add the peeled and seeded tomatoes cut into pieces, the tomato paste, a pinch of chili pepper, salt and pepper. Cook the sauce for at least 5 minutes.
Phase 5
Return the monkfish pieces to simmer for 10 minutes in the sauce. Then keep the fish warm and reduce the sauce by half.
Phase 6
Check the seasoning which must be well seasoned and coat the fish directly on the serving plates.