Lotte à l'Armoricaine (Monkfish in Tomato, Brandy and Cream Sauce)
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Ingredients
- 700 g monkfish tail, cut into chunks
- 400 g tinned chopped tomatoes
- 2 tbsp brandy
- 100 ml double cream
- 150 ml fish stock
- 2 shallots, finely sliced
- 2 garlic cloves
- 10 g fresh tarragon, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 27.8 g
- Carbohydrate
- 7 g
- of which sugars
- 5.1 g
- Fat
- 18.2 g
- of which saturates
- 8.5 g
- Fibre
- 1.6 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the shallots for 5 minutes until softened, then add the garlic and cook for 1 minute.
- 2
Add the brandy and let it bubble for 30 seconds, then stir in the tinned tomatoes and fish stock.
- 3
Simmer for 12-15 minutes until thickened.
- 4
Season the monkfish and add to the sauce, cover and poach for 8-10 minutes until the fish is cooked through and opaque.
- 5
Stir in the double cream and tarragon and simmer for 2 minutes.
- 6
Season well and serve.
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