Lotte à l'Américaine
Ingredients
- 1 kgMonkfish (cut into large chunks)
- 3 pcShallot (finely chopped)
- 1 pcOnion (minced)
- 2 pcGarlic (crushed)
- 200 mlDry white wine
- 4 pcRound tomato (peeled and crushed)
- 60 gUnsalted butter (cold)
- 30 gWheat flour
- 2 tbspExtra virgin olive oil
- 1 pcThyme
- 1 pcBay leaf
- 1 pinchCayenne pepper
- 1 pinchGray sea salt
- 50 mlCognac
- 1 tbspTomato paste
- 200 mlFish stock
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently in a saucepan to avoid toughening the fish.
