Anglerfish fillet with brandy sauce
4 servings
30 minutes
Angel fish fillet with brandy sauce is an exquisite dish of European cuisine that embodies the harmony of delicate fish and rich aromatic sauce. The angel fish, known for its delicate texture and subtle flavor, pairs perfectly with the enveloping brandy sauce made from white wine and cream. This dish has roots in French culinary traditions where flambéing with alcohol enhances the depth of flavor. The fish is served with a light tang of lemon and soft notes of onion and garlic, creating a balanced gastronomic picture. It is ideal for festive dinners, romantic evenings, or simply for those who want to experience refined enjoyment of seafood. Best served with white wine and a gentle side dish like mashed potatoes or roasted vegetables.
1
In a large pot, bring water to a boil with 2 tablespoons of lemon juice or 10 ml of white wine. Add the fish fillet and cook for 5-10 minutes until the fish is tender. Cool, dry, and cut into small pieces.
- Lemon juice: 2 tablespoons
- Dry white wine: 70 ml
- Angelfish (monkfish) fillet: 400 g
2
In a large skillet, melt the butter and add finely chopped onion and garlic, sauté until soft. Add the fish and pour in the brandy. Ignite it, and when the flame subsides, add 60 ml of wine and mix well. Reduce the heat, add sour cream mixed with corn flour. Stir and sprinkle with spices.
- Butter: 125 g
- Onion: 1 head
- Garlic: 1 clove
- Angelfish (monkfish) fillet: 400 g
- Brandy: 125 ml
- Dry white wine: 70 ml
- Sour cream: 250 g
- Cornmeal: 60 g
- Spices: to taste
