Anglerfish a l'Americaine
INGREDIENTS
- 600 grams of monkfish fillet
- 1 can of diced tomatoes
- 1 piece of chopped onion
- 1 pcs carrot (small) cut into small cubes
- 2 cloves of garlic, cut into small cubes
- 3 sprigs of parsley chopped
- 1 sprig of thyme chopped
- 1 tsp tarragon dried
- 1 piece lard leaf
- 1/2 tbsp tomato paste
- 200 ml creme fraiche
- 300 ml fish stock
- 100 ml white wine (dry)
- 3 tbsp cognac
- butter
- salt and pepper
Kitchen: Italian
Meal: Main dish
Preparation time: 15 minutes
Cooking time: 30 minutes
Passive time: 45 minutes
Portions 4 persons
Preparation method
Delicious with mashed potatoes and a good choice for the holidays.
- Cut the monkfish fillet into cubes of 3 by 3 cm, and mix them with the flour and a little salt and pepper.
- Fry the monkfish cubes in olive oil and a knob of golden brown, and remove them from the pan with a slotted spoon.
- Fry the carrot, onion and garlic in the remaining cooking liquid and some pepper and salt to taste.
- Then add the tomato cubes, thyme, laurel leaves, wine, brandy, tarragon, a little pepper and fish stock. bring it to the boil and let it simmer for 15 minutes.
- Then add the monkfish cubes and let it simmer for another 5 minutes. Then scoop the monkfish cubes out of the pan with a slotted spoon and divide it on heated plates.
- Stir the tomato puree and creme fraiche into the sauce and let it cook for another 2 minutes, spoon a generous spoonful of the sauce over the monkfish and serve the remainder separately.