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 0.4 cup (10cl) 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.
It's true that I reformatted this recipe a bit dear Anisette but it's just to highlight it more and so that many of our visitors can make it without any problems, and especially continue to send us your lovely dishes, you can also prepare it by heating lobster American sauce and poaching slices of monkfish in it (2cm) well cleaned cooking 4 minutes leaving the fish in the sauce after cooking.
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