Monkfish tail with white butter

[Harvey]

Monkfish tail with white butter Ingredients: onion - 40 g of - butter - 10 cl of - crème fraîche olive oil pepper salt monkfish tail (about 800g) shallot - 0.5 glass of - white wine - 0.5 - lemon herbs of Provence.
Utensils: 1 Oven - 1 Lid - 1 Stoner - 1 Kitchen Scale - 1 Dish -

Total time:
1 hour
Preparation:
15 min -
Cooking:
45 min
Phase 1
In a baking dish, place the monkfish tail.


Phase 2
Cover it with the onion and 1 or 2 shallots cut into strips (keep one shallot for the sauce).


Phase 3
Pour a drizzle of holive oil on the fish and add a little water to the bottom of the dish to prevent the fish from drying out too much.


Phase 4
Salt, pepper and sprinkle with Provence herbs.


Phase 5
Place in the oven, at 180°, for between 30 and 45 minutes depending on the weight of the tail.


Phase 6
While the fish is cooking, finely slice the last shallot.


Phase 7
Sweat it with the juice of half a lemon and the wine. Reduce until only the chopped shallots remain.


Phase 8
Just before serving, add the butter which you allow to melt slowly, then combine with the crème fraîche.


Phase 9
Salt, pepper and pour the sauce over the fish.


Phase 10
This dish can be accompanied by rice, but also goes very well with a little ratatouille.