FRIJE

Instructions

• 1.   Ask your fishmonger to remove the skin from the monkfish. Cut it into pieces, season with salt and pepper, and lightly flour the pieces. Shake off the excess flour and quickly sear them in a sauté pan with 2 tablespoons of olive oil or a generous knob of butter. Add the saffron at this point to give the monkfish a nice color.
• 2.   Pour in the cognac and carefully flambé. Remove the monkfish pieces and set them aside. In the same unwashed sauté pan, melt the finely diced onion and add the crushed tomatoes, minced garlic, sugar, salt, a few turns of the pepper mill, and the bay leaves.
• 3.   Add the white wine and simmer the sauce for 20 minutes over medium heat without a lid, stirring occasionally. The sauce will thicken and reduce by half.
• 4.   Then incorporate the lobster bisque and blend the sauce using an immersion blender.
• 5.   Add the heavy cream and the monkfish pieces, and cook for 20 minutes over low heat. Adjust the seasoning with salt and pepper if necessary.
• 6.   To keep the monkfish in Armoricaine warm while waiting to serve, transfer it to an ovenproof dish or a casserole dish, cover, and bake at 90°C (194°F). Only add the chopped parsley right before serving.
• 7.   Serve this dish with white rice or steamed potatoes.

Nutritional information *