‘I had to improvise this recipe one day when I had prepared beef cheek “en meurotte”, only to discover two hours before the meal that my guests didn’t eat meat!!! Fortunately, I had bought two lovely monkfish tails at the market that morning, originally intending to serve them “à l'armoricaine” the next day...’ (Dominique Ogier)
Ingredients for 6 people
1.5kg monkfish tail - 1 bottle Irancy or Chitry or
other red wine - 200g smoked bacon, diced
500g button mushrooms, sliced - 3tbs flour - 4 shallots,
peeled and finely chopped - salt and Szechuan pepper - 4 bay leaves - a little
oil
Method
Heat the oil in a cast-iron casserole over a moderate
heat and gently fry the shallot and bacon until the shallots are transparent - Add
3 tablespoons of flour, stir well and gradually add the red wine to obtain a
smooth but thin sauce - Meanwhile, fry the mushrooms in a frying pan and add
them to the sauce with the bay leaves - Put the lid on the casserole and simmer
over a low heat for two hours - 15 minutes before serving, steam the monkfish
for around 15 minutes until cooked, depending on the thickness - Separate the
flesh from the bones and cartilege and divide into 6 portions - Place straight
onto hot plates and cover with the sauce
Serve with
Serve with noodles or tagliatelle and an Irancy or
Chitry red wine
