Monkfish 'en Meurette'

Monkfish 'en Meurette'

‘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


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

A recipe from
Les Champs Melisey

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Thu 24 May €150 €160
Bed & Breakfast Les Terrasses, Gordes, France
Les Terrasses
Gordes, France
Thu 24 May €100 €105
Bed & Breakfast De Nachtegaal, Damme, Belgium
De Nachtegaal
Damme, Belgium
Thu 24 May €90 €95
Bed & Breakfast B&B Setola, Brugge, Belgium
B&B Setola
Brugge, Belgium

You May Also Like

More recipes that might interest you.

Cod Tartare with strawberry salsa
Cod Tartare with strawberry salsa
24/05/2016 -

Carpentras is famous for its strawberries. They usually titivate our taste buds from mid-April to the summer. This year, the Spring has been colder with less sunshine and more wind, meaning the strawberries are not as sweet as usual, but this does not bother Philippe, the strawberry wizard from Saint Didier. He delights us with three varieties: Cléry, Daisy and Dream. They are so good that we hardly need to do anything to them, they are perfect for salads, sorbets and soups! Using strawberries with raw fish is very unusual, but I love making recipes from elsewhere with local ingredients... Enjoy! (Isa Lichtenthurm, Métafort)

Read more
Charantes-style Thai Chicken by Marie-Jo
Charantes-style Thai Chicken by Marie-Jo
06/03/2013 -

Marie-Jo loves to surprise her guests and regularly adapts foreign recipes which use unusual ingredients for our B&B’s evening meals. This recipe was adapted to our Charantes region by adding some Cognac. It enjoyed further success with our B&B guests who voted it “dish of the year”.

Read more