Monkfish From the Stove

If possible, buy the monkfish as a whole “monkfish tail” – please no ready-cut slices with a center bone!

Remove the monkfish fillets – remove all skins – season with salt and season with pepper. Cut the shallots into tiny pieces – very important – so that the aroma is well distributed. Remove the skin from the tomatoes with a peeler, remove the seeds and dice. Chop the parsley, remove the skin from the garlic and press it through a press.

In a high frying pan, briefly sauté shallots and garlic in olive oil, add whipping cream, wine and clear soup – stir everything together well. Put the monkfish fillet into the sauce. Place everything in the oven heated to 180 °C for at least 15 to 20 minutes. Steam with the lid closed.

After the cooking time, add the tomatoes and parsley to the sauce. Season with salt, pepper and lemon and serve with baguette or mashed potatoes.

If you like, you can bind the sauce with a flour butter. The thicker the monkfish fillets, the longer the cooking time in the stove, but no longer than 20 minutes at 180 °C .

The sauce becomes more piquant with a touch of cayenne pepper – recommendation from the sound man!!!

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