American monkfish with tomatoes, cognac and white wine

6 servings

20 minutes

American-style monkfish is a refined dish that combines the tenderness of fish with the rich aroma of white wine, cognac, and Provençal herbs. This recipe originated in the culinary traditions of American cuisine, where rich flavors and gastronomic experiments are valued. The dense texture of monkfish perfectly absorbs the flavor notes of butter and spices, creating a harmonious ensemble. Subtle hints of shallots and garlic add piquancy, while fresh tomatoes provide lightness. The sauce enriched with lemon juice adds a delicate tang and completes the composition. Garnishing with parsley makes the final touch, emphasizing the freshness and appetizing nature of the dish. It is an ideal choice for a festive dinner or gastronomic pleasure that leaves unforgettable impressions.

Energy value per serving

• Calories: 469.4
• Proteins: 38.7g
• Fats: 22.8g
• Carbohydrates: 11.5g

Ingredients

• Monkfish fillet: 1.5 kg
• Olive oil: 120 ml
• Wheat flour: 40 g
• Brandy: 5 tbsp
• Shallots: 1 head
• Garlic: 1 clove
• Dry white wine: 275 ml
• Tomatoes: 6 pc
• Provencal herbs: pinch
• Lemon: 1 pc
• Chopped parsley: 1 tbsp
• Ground white pepper: to taste
• Sea salt: to taste

Cooking steps

1. Heat 6 tablespoons of vegetable oil in a pan. Season the fillet of sea bass, cut into six steaks, with salt, coat in flour, and fry in the pan for about five minutes until the surface becomes matte.

   Required ingredients:

   • Monkfish fillet: 1.5 kg
   • Sea salt:  to taste
   • Wheat flour: 40 g
   • Olive oil: 120 ml

2. Drain the liquid, add the remaining oil, and cook the fish for another 5 minutes until a golden-brown crust forms.

   Required ingredients:

   • Olive oil: 120 ml

3. At the same time, heat the cognac (or brandy) in a pot, ignite it, let the flame burn out, then set it aside.

   Required ingredients:

   • Brandy: 5 tablespoon

4. Finely chop the shallots and sprinkle them over the fish. Crush the garlic and add it to the onion. Now sprinkle dried herbs on top and pour in the cognac. Add wine and finely chopped seedless tomatoes, lightly season with salt and pepper, and cook over medium heat for 10 minutes.

   Required ingredients:

   • Shallots: 1 head
   • Garlic: 1 clove
   • Provencal herbs:  pinch
   • Brandy: 5 tablespoon
   • Dry white wine: 275 ml
   • Tomatoes: 6 pieces
   • Sea salt:  to taste
   • Ground white pepper:  to taste

5. Transfer the fish to a warmed dish with a wide knife. Pass the sauce through a processor, mix in lemon juice, and pour it over the fish. Sprinkle with parsley and serve immediately.

   Required ingredients:

   • Lemon: 1 piece
   • Chopped parsley: 1 tablespoon