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Monkfish in Armoricaine Sauce

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Energy: 281 kcal / serving

Instructions

  • 1.   Peel and chop the 4 shallots.
  • 2.   Peel and crush the garlic clove.
  • 3.   Peel the dozen pearl onions.
  • 4.   Open the can of tomatoes and cut them.
  • 5.   Dissolve the tomato paste in the 20 cl of white wine.
  • 6.   In a cast iron casserole dish, heat the butter and oil and brown the monkfish slices over high heat.
  • 7.   Flambé them with Cognac, then remove and place on a plate.
  • 8.   In their place, add the shallots, garlic, onions, tomatoes, and the wine in which the tomato paste was dissolved. Season with salt, pepper, and add the chili pepper. Let simmer uncovered for about 20 minutes.
  • 9.   Return the monkfish to the sauce, cover, and let cook for another 20 minutes.
  • 10.   Serve with steamed vegetables, potatoes, and carrots.

Ingredients for servings

  • 1 monkfish
  • 1 small canned peeled tomato
  • 4 cup of shallot
  • 1 garlic clove
  • 12 pearl onions
  • 1 tablespoon of tomato paste
  • 20 cl of dry white wine
  • 5 cl of Cognac
  • 20 g of butter
  • 2 tablespoon of peanut oil
  • 1 pinch of Cayenne pepper
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    281 kcal
    14 %
  • Fat
    11,16 g
    16 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    22,71 g
    9 %
  • of which sugar
    7,71 g
    9 %
  • Protein
    4,22 g
    8 %
  • Fibers
    5,4 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.