Recipe: Monkfish American Style in the Manner of Anisette

1 In a bowl, mix flour with salt and pepper and coat the monkfish pieces
peel and chop the shallots.

2 Heat the oil + knob of butter in a cocotte
and sweat the shallots until they become translucent then add the floured monkfish pieces and let brown for approximately 5/6 minutes, turning them over.

3 Then, you need to flambé ...
So as I'm not a pro, here's my trick: once my monkfish is nice and hot in my cocotte, I remove said cocotte and put a lid on it. meanwhile, I put 10cl (0.4 cup) of cognac in a ladle which I heat over my gas and as soon as it flames I pour it into my cocotte and stir the pieces.

4 Drain the monkfish with a skimmer and place it in a strainer. Then I add the chopped garlic to the cooking juice, the white wine, the tomato concentrate, the clove powder, the nutmeg and the Espelette pepper.

5 Bring to a boil and then let simmer for approximately 10 minutes.

6 Then return the monkfish pieces to the cocotte and let cook for approximately 10 minutes, at a gentle simmer.
present in a nice dish with a little chopped tarragon if you have some and of course a few medallions of lobster or langoustine added would be welcome.