Monkfish with Tarragon Sauce

Summary

Ingredients

• 350 g monkfish in 2-3 cm thick slices
• 5 tablespoon olive oil
• 1 shallot (s), finely diced
• 3 tomato (s), halved
• 0.5 ½ glass white wine, e.g., Gavi
• 1 teaspoon tarragon
• 1 cup crème fraîche
• 1 dash Worcester sauce
• salt and pepper
• 0.5 ½ lemon (s), juice it
• 30 capers

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Instructions

1. Clean the monkfish slices, remove any remaining skin, remove the bones and divide each into 2 medallions. Then pat dry and let it steep in a little lemon juice.
2. In the meantime, heat the olive oil and fry the diced shallot in it. Add the halved tomatoes. Deglaze with white wine, stir in tarragon, crème fraîche and season with Worcester sauce, salt and pepper. Finally stir in the capers and remove the skin from the tomatoes and roughly cut the tomatoes. Then let the sauce steep on a low flame.
3. Fry the dabbed monkfish medallions in olive oil for 2-3 minutes on each side. Take the medallions out of the pan and let them steep in the sauce for a few minutes.
4. Pre-cooked potatoes, seared crispy in a little fat, go well with this.