Summary

Ingredients

• 1 kg monkfish fillet (s)
• 1 medium onion (s)
• 2 cloves garlic
• 2 teaspoons salt
• 1 lemon (s)
• 100 g flour
• 4 tablespoon oil
• 125 ml wine, white, dry
• 250 ml sauce (tomato sauce)
• 2 tablespoon parsley, chopped
• 0.5 teaspoon ½ cayenne pepper
• 125 ml sweet cream
• 4 cl cognac
• 50 g butter

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Instructions

1. Peel and chop the onion and garlic. Cut the monkfish fillets into medallions weighing approximately 50 g each and pound them lightly.
2. Season the medallions with 1 teaspoon of salt and lemon juice, then coat them in flour. Heat the oil in a high-rimmed pan over medium heat. Fry the medallions for 2 minutes on each side. Remove and keep warm.
3. In the same pan, sauté the onion and garlic over medium heat for 1-2 minutes. Deglaze with the white wine and add the tomato sauce. Bring to a boil, then stir in the parsley, cayenne pepper, and cream.
4. Place the fish medallions in the sauce and cook over low heat for 5 minutes. Remove the fish and keep warm. Stir the cognac into the sauce, add the remaining salt to taste, and bring to a boil. Remove from heat and fold in the cold butter in flakes.
5. Place the fillets on preheated plates and cover with the sauce.