Armorican monkfish

Ingredients for 4 servings:

• 500 g monkfish fillet(s), without midcartilage
• 8 scallop(s), shelled without coral
• 1 tbsp olive oil for frying
• 2 tbsp olive oil
• 1 shallot(s), roughly diced
• 1 garlic clove(s), roughly diced
• 1 carrot(s), cut brunoise
• 1 celery, brunoise cut
• 1 tbsp tomato paste
• 1 tomato(s), quartered
• 2 carcass(s) (lobster) or equal weight of shrimp, also possible frozen
• 50 ml cognac
• 150 ml white wine
• 150 ml lobster stock or crustacean stock
• 1 class can/n saffron powder, approx. 1 g
• 2 pinch(s) Allspice d’Espelette or chili powder
• 1 tsp sugar
• 50 ml cream
• 40 g butter, cold
• salt and pepper
• 1 carrot(s), cut into 12 oval pieces
• 12 green beans, cut into thirds, blanched
• 12 snow peas, blanched
• 2 tbsp spelt, cooked in salted water for 12 minutes
• 1 bunch tarragon, leaves only, chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

a recipe from Brittany

I prepare the Breton classic, lobster à l’armoricaine, with monkfish. I serve it with two beautiful scallops each. For the sauce, first fry the shallot, garlic, carrot, and celery in oil. After about 3-4 minutes, add the thawed lobster carcasses or the same amount of thawed shrimp, stirring frequently. Now mix in the tomato paste and tomato and continue roasting. Be careful not to burn. When there are enough roasted ingredients, deglaze with the cognac and reduce. Now pour in the wine and reduce by half. Then add the lobster or shellfish stock and simmer gently for an hour, until the mixture has almost halved. Now sieve everything, squeeze the water out of the vegetables and carcasses. Add the cream and saffron and reduce slightly again. Season to taste with salt, pepper, piment d’Espelette, and sugar. Add the spelt, if desired, and add the butter just before serving, without boiling. Cut the monkfish into 2 cm thick slices and sear them lightly in olive oil with the scallops for about 2 minutes on each side, seasoning with salt and pepper. If desired, warm a few blanched vegetables, such as trimmed carrots, green beans, and snow peas, in the sauce. Pour these into deep plates and place the fish and scallops on top. Or serve the sauce in a small separate bowl and serve another portion of the sauce with the vegetables under the fish on shallow plates, but do so carefully so that the sauce does not run over the plate. Place sliced ​​tarragon over the fish, if desired. Serve with some risotto, which can also be refried in its original shape. The quantity of this dish requires at least one appetizer. Otherwise, all ingredients should be increased by half.