Monkfish In Fennel (Lotte De Mer Au Fenouil) Recipe



Monkfish In Fennel (Lotte De Mer Au Fenouil) Recipes

Ingredients :

30ml (2 tbsp) olive oil

1 fennel bulb, thinly sliced

2 celery sticks, thinly sliced

6 shallots, skinned and chopped

900g (2 lb) monkfish, cut into thin slices

salt and freshly milled black pepper

300ml (1/2 pint) pernod

100g (4 oz) butter, cut into small pieces

15ml (1 tbsp) chopped fresh basil

10ml (2 tsp) cornflour

Method :

Heat the oil in a large gratin dish. Add the fennel, celery and shallots and gently fry the vegetables until softened but not browned. Lift them out, draining well. Brown the pieces of fish in the oil, then remove.

Replace the vegetables and lay the fish on top, season and add 150ml (1/4 pint) of the Pernod. Cover and cook at 200C (400F) mark 6 for 30-40 minutes, or until the fish and vegetables are tender.

Meanwhile, put the remaining Pernod in a small saucepan and add the butter, stirring all the time. When the fish is cooked, carefully strain off the cooking liquor and add this to the sauce together with the basil.

Blend the cornflour with a little water and stir into the sauce. Bring to the boil, then adjust the seasoning. Pour the sauce over the fish just before serving.

Serves 4

The firm flesh of monkfish has no bones, once the thick backbone has been removed.


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