Breton Style Monkfish

Summary

Ingredients

• 1 monkfish tail about 800g
• 3 tablespoon flour
• 100 g butter
• 300 g tomato (s) peeled and pitted
• 2 cl Calvados, Lambic (this is the Breton variant the Norman Calvados)
• 500 ml white wine (white wine from the Loire is drunk with almost everything that comes from the sea in Brittany.)
• 2 onions)
• 1 herb bouquet made from parsley, thyme and bay leaf
• Cayenne pepper
• Salt and pepper, freshly ground
• Garlic, 1-2 cloves, to taste

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Instructions

1. Carefully peel the monkfish tail, cut into thick slices and turn in flour. (If you want, you can remove the fillets from the center bone before frying them). Foam half of the butter in a large saucepan, fry the pieces of fish with the finely chopped onion until golden. Flambé with the schnapps and deglaze the muscadet. Add tomatoes, garlic and bouquet of herbs, season with salt, pepper and cayenne pepper and cover and simmer on a low heat for about 30 minutes. Remove the pieces of fish, pass the sauce through a sieve, season to taste again, beat with flakes of butter and serve with rice or potatoes. The sauce should have a distinct cayenne tone without being hot and hot.
2. Annotation:
3. Breton is a Celtic language and in Breizonec Armor means the land by the water (Argoat, on the other hand, is the land of forests). Since this is a Breton dish, the correct name is armoricaine and not, as is unfortunately often used, americaine.