Anglerfish a l'Americaine

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  • 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.