April 20, 2021
by admin
by adminMonkfish with American sauce
- 2 beautiful monkfish tails
- 2 Bottles of tomato puree
- 1 tablespoon of tomato paste
- 2 shallots
- Vinegar
- 2 garlic cloves
- 2 Doses of saffron
- Chopped parsley
- A little espelette pepper
- Flour
- Olive oil
- Salt and ground pepper
- Ask your fishmonger to lift the skin off the monkfish tails.
- Then remove the central bone and cut your fish into large pieces, flour them and brown them in hot olive oil.
- In the same pan, brown the shallots and minced garlic for a few minutes. Deglaze with the vinegar and let evaporate for a few minutes.
- Add the tomato puree, the concentrate and 1 grain of sugar for acidity.
- Season with saffron, chilli, salt, pepper and simmer for a good hour over low heat.
- Put the monkfish in the sauce and sprinkle with chopped parsley.
- Serve hot with cream polenta.