Summary

Ingredients

• 600 g monkfish, well cleaned
• 2 tablespoon olive oil
• some butter

For the sauce:

• 50 g carrot (s)
• 50 g celery
• 1 medium shallot (s)
• 160 g tomato (s), fresh
• 2 tablespoon olive oil
• Mix 3 tablespoons cognac, at least 46% or 2 tablespoons cognac 40% and 1 tablespoon rum 54%
• 1 tablespoon Madeira or port wine, red
• 2 cloves garlic
• 0.5 liter ½ crustacean stock (prawn stock or lobster stock) from the glass
• 1 bunch tarragon, alternatively 2 tablespoon dried
• 4 threads saffron
• 10 g butter
• some piment d`Espelette, alternatively some chili powder
• some parsley, smooth

Also:

• Sea salt and pepper, fresh from the mill

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Instructions

1. Skin the monkfish well, wash and pat dry. Use a sharp filleting knife to cut along the center bone to make two beautiful fillets. Wrap the two pieces in cling film and place in the refrigerator.
2. For the sauce, clean the carrots, celery and shallots and cut into small cubes. Skin and core the tomatoes and also cut into small cubes.
3. Heat the oil in a deep pan and sauté the shallot cubes, then add the carrot and celery cubes and the tomato paste and sauté. Pour the slightly warmed cognac over and flambé. If that doesn`t work, mix 2 tablespoon 40% cognac and 1 tablespoon 54% rum and flambé with it. Pour in the Madaira and let it burn out.
4. Add the tomato cubes with the cleaned and flattened garlic. Pour the prawn or lobster stock and place a bunch of tarragon in the sauce. Season with salt, pepper and saffron and simmer for 10 minutes. Strain the sauce through a hair sieve. Season again to taste and stir a small nut of butter into the sauce. Top with a little piment d`Espelette and 1 tablespoon finely chopped tarragon. Turn off the stove and let the sauce steep for 1 - 2 minutes.
5. Take the monkfish fillets out of the refrigerator, dry them well again and cut into 1.5 cm thick slices.
6. Heat the olive oil in a heavy pan. Pepper the monkfish medallions and place the cut surface in the hot oil and fry, turn and fry on the other side as well. Turn off the stove and let the pan stand on the residual heat, add some butter to the pan, season with sea salt and let the fish go down. Serve monkfish with armoricaine sauce.
7. Rice goes well with it.