Monkfish in Armoricaine Sauce

Ingredients (Serves 4):

1 kg monkfish

2 tablespoons olive oil

75 g butter

6 finely chopped grey shallots + chopped parsley

1 crushed garlic cloveTomato sauce

20 cl Pouilly Fumé (white wine)

1 small glass of cognac

Salt, pepper

Cayenne pepper

Step 1: Wash the monkfish, pat it dry, and cut it into medallions.

Step 2: Lightly flour the monkfish and sauté it in hot oil with 30 g of butter over medium-high heat.

Step 3: Remove the monkfish with a slotted spoon, add the remaining butter to the pan, and melt the shallot, parsley, and garlic mixture. Add the monkfish pieces back to the pan.

Step 4: Flambe the mixture with cognac.

Step 5: Pour in the Pouilly Fumé, add a sugar cube, salt, pepper, cayenne pepper, and let it simmer for 20 minutes, turning the monkfish pieces after 10 minutes.

Step 6: Check the seasoning. Reserve the fish in a warmed dish and reduce the sauce if necessary.