ingredients

2 kg of monkfish fillets bones
4 ripe tomatoes
1 carrot
1 onion
4 cloves of garlic
1 bunch of chervil
1 tbsp. to s. tomato paste
25 cl of fish stock
2 dl dry white wine
5 cl of cognac
40 g 40 g of butter
40 g of flour
6 tbsp. to s. olive oil

Equipment

1 large saucepan
1 casserole

Steps

Lotte in the American style

In advance : break up, pepper, salt the monkfish. Mingle 40 g butter and flour in a bowl. Heat 40 g of butter in the pan. Add chopped bones, chopped carrot and onion, stir for 5 minutes over low heat. Pour the cognac, boil 1 min. Add chopped garlic, sliced ​​tomatoes, wine, stock, concentrated, salt, pepper. Cover, simmer 20 min.

Finish : remove the bones, add, while whisking, butter-flour, whip 1 min with small broths, remove fire.

15-20 min before serving : heat the oil in the casserole, grasp the burbot 4-5 min; add the sauce, cook for 10 minutes in small broths. Out of the fire, sow the chervil.

tips

The good wine:

White wine. Steingold 2006 (gewurztraminer from Alsace) with a very rich nose. Fresh and suave, its power and elegance stand out on this exuberant dish. 15 € harbor: Cave des Vignerons, 68250 Pfaffenheim. Such. : 03 89 78 08 08. pfaffenheim.com And wine shops.

To read

"Cocottes". Nice book of 40 simmered recipes, express, presentable in their casserole. Our recipe is extracted. From J.-F. Mallet. "Collection" series, Hachette Pratique, 6,90 €.