Pouilly Fumé



Moorish monkfish

All proceeds from fish harmoniously agree with a Pouilly Fumé. Here is a family recipe which will be perfect with a Pouilly Fumé 2007.

For 4 people: 1 kg of monkfish, 1 onion, 4 shallots, 40 g butter, 1 clove garlic, 1 small glass of Cognac, 1 teaspoon of curry powder, 30 cl of fresh cream, tomato or 2 small boxes of tomatoes, depending on the season, salt, pepper, cayenne pepper, a little parsley.

Wash, blot the monkfish and cut into medallions. Chop and then fry in butter the onion and shallots. When blonde, add salt, garlic, peppers, tomatoes and curry and simmer over low heat until reduced juice. Add the cream, let reduce a little, then mix the sauce thus obtained. Feel free to try to adjust the flavor to your preference. This sauce may be prepared in advance and reheated over low heat at the last moment. Finally, fry the monkfish in a little oil, to flambé with Cognac and stir in sauce. You can serve this dish with rice.