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. Peel the monkfish tail and cut into thick slices.
2. Dredge the fish pieces in flour.
3. Melt half of the butter in a large saucepan over medium-high heat.
4. Add the finely chopped onions and fry until golden.
5. Add the fish pieces and fry until golden.
6. Pour the Calvados or Lambic into the pan and carefully ignite to flambé.
7. Once the flames subside, pour in the white wine and scrape up any browned bits from the bottom.
8. Add the peeled tomatoes, garlic cloves (to taste), and herb bouquet.
9. Season with salt, freshly ground pepper, and cayenne pepper to taste.
10. Cover and simmer on low heat for 30 minutes.
11. Remove the fish pieces and keep warm.
12. Press the sauce through a sieve.
13. Season the sauce to taste with salt, pepper, and cayenne.
14. Whisk the remaining butter into the sauce in small flakes.
15. Arrange the fish on plates and pour the sauce over.