Recipe: Monkfish Small Boat Style Mentonnaise

Name: Lotte de petit bateau à la Mentonnaise
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 portions
Ingredients: petites lottes, garniture provençale ,citron et grenailles.Lotte de petit bateau à la Mentonnaise pour 4 personnes :4 Petites lottes de « petit bateau » de 200 g environ bien épluchées1 poivron rouge et 1 vert la peau retirée ,évidés et taillés en carrés2 tomates juste mondées et taillées en carrés200 g de grenailles de Noirmoutier (ou autres) juste lavées précuites 10 minutes3 gousses d'ail dégermées et juste écraséesquelques petits oignons nouveaux épluchées150 g de Haddock* fumé taillé en fines tranches50 g d'olives vertes et noires dénoyautées et juste concassées2 citrons non traités(Menton si vous trouvez)lavés et taillés en fines tranchesfleur de thym citronhuile d'olivessel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4/5 (6 reviews) Fishes

Prep 5 min

Cook 40 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

small monkfish, Provençal garnish, lemon and fingerling potatoes.
Monkfish Small Boat Style Mentonnaise for 4 people:
4 small "small boat" monkfish of approximately 200 g each, well cleaned
1 red bell pepper and 1 green pepper, skin removed, seeded and cut into squares
2 tomatoes just blanched and cut into squares
200 g of Noirmoutier fingerling potatoes (or others) just washed, pre-cooked for 10 minutes
3 cloves of garlic, debudded and just crushed
a few small new onions, peeled
150 g of smoked haddock* cut into thin slices
50 g of green and black olives, pitted and just crushed
2 untreated lemons (Menton if you can find them)
washed and cut into thin slices
lemon thyme flowers
olive oil
salt and ground pepper

Step-by-step directions

1- Remove your baking sheet from the oven and preheat it to 210°C (Gas mark 7).

2- On your cutting board, lay out your monkfish with the inside facing you, then make incisions of 2cm on each side of the central bone and slide your haddock slices into them, salt (lightly) and pepper.

3- Pour a drizzle of olive oil at the bottom of your baking sheet then place your monkfish in the center and your garnish around it, salt and pepper, sprinkle with lemon thyme then drizzle everything with another drizzle of olive oil.

4- Place your baking sheet in the middle of the oven, cook for 10 minutes, turn off your oven then cover with aluminum foil and wait 30 minutes this way your vegetables will soak up all the aroma released by your fish and the seasoning.
Serve this convivial and delicious end of summer dish in the middle of the table.
*Haddock is the name given to cold-smoked haddock whose stocks in the North Sea in the Skagerrak and in the Northeast Arctic are relatively healthy and whose current fishing level is considered sustainable.

Citrons Lotte Poisson au four Provençale