Lotte à l'Américaine

Firm, pearly monkfish chunks coated in a deep red, velvety sauce. Aromas of reduced white wine and simmered tomatoes blend with a subtle hint of chili.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 510
• Protein: 42 g
• Carbs: 20 g
• Fat: 22 g

Ingredients

• 1 kg Monkfish ( cut into large chunks )
• 3 piece Shallot ( finely chopped )
• 1 piece Onion ( minced )
• 2 piece Garlic ( crushed )
• 200 ml Dry white wine
• 4 piece Round tomato ( peeled and crushed )
• 60 g Minimum butter sweet ( cold )
• 30 g Wheat flour
• 2 tbsp Extra virgin olive oil
• 1 piece Thyme
• 1 piece Bay leaf
• 1 pinch Cayenne pepper
• 1 pinch Gray sea salt
• 50 ml Cognac
• 1 tbsp Tomato paste
• 200 ml Fish stock

Instructions

1. Brown the monkfish

   In a hot pan with oil and a knob of butter, sear the monkfish pieces on all sides until lightly browned. The flesh should remain firm to the touch.

2. Flambé and set aside

   Pour the cognac (off the heat) and flambé immediately. Once the flames are out, remove the fish pieces and set them aside in a dish.

3. Sauté the garnish

   In the same pan, sauté the shallots, onion, and garlic without browning. The vegetables should become translucent and soak up the cooking juices from the fish.

4. Dust and deglaze

   Sprinkle flour over the garnish and stir for a minute to cook the flour. Deglaze with white wine, scraping the bottom well, pour in the fish stock, then add the tomatoes, tomato paste, bouquet garni, and cayenne.

5. Simmer and finish with butter

   Let the sauce reduce over low heat until it coats the spoon. Return the monkfish to the pan for 10 minutes. At the end of cooking, remove the bouquet garni and whisk in the remaining cold butter to make the sauce glossy.

Chef's tips

• Don't overcook the monkfish at the start, or it will become rubbery; it just needs to be seared.
• The final butter must be very cold to create an emulsion that makes the sauce glossy.

Storage

Keep for 2 days in the fridge. Reheat gently in a saucepan to avoid toughening the fish.