Armoricaine monkfish: tasty recipe

[Harvey]

Armoricaine monkfish: tasty recipe Ingredients: 12 - pearl onions - 5 cl of - cognac - 20 g of - butter - 2 tablespoons of - peanut oil - 1 pinch of - Cayenne pepper, salt and pepper - 1 - 1 kg monkfish tail prepared by your fishmonger - 1 small can of - peeled tomatoes - 1 tablespoon of - tomato paste - 4- shallots - 1 clove of garlic - 20 cl of dry white wine.
Utensils: 1 casserole dish - 1 heated blender heated blender - 1 kitchen scale - 1 plate -

Total time:
1 h
Preparation:
20 min -
Cooking:
40 min
Phase 1
Peel and chop the 4 shallots.


Phase 2
Peel and press the garlic clove.


Phase 3
Peel the dozen pearl onions.


Phase 4
Open the can of tomatoes and cut them.


Phase 5
Dissolve the tomato paste in 20 cl of white wine.


Phase 6
In a cast iron casserole dish, heat the butter and oil and brown the monkfish slices over high heat.


Phase 7
Flambé them with the Cognac then remove and place on a plate.


Phase 8
Place the shallots, garlic, onions, tomatoes and the wine in which the tomato paste is diluted. Salt, pepper, add the chilli and simmer for around 20 minutes uncovered.


Phase 9
Return the monkfish to the sauce, cover and cook for another 20 min.


Phase 10
Serve with vegetables, applesof earth and steamed carrots.