Monkfish Tuscan style

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 kg monkfish fillet(s)
• 2 tsp salt
• 1 lemon(s), juice
• 100 g flour
• 4 tbsp oil
• 125 ml dry white wine
• 250 ml tomato sauce
• 2 tbsp parsley, chopped
• ½ tsp cayenne pepper
• 125 ml sweet cream
• 4 cl cognac
• 50 g butter flakes, cold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and chop the onion and garlic. Cut the monkfish fillets into medallions weighing approximately 50g and pound lightly. Season with a teaspoon of salt and the lemon juice and coat in flour. Heat the oil in a high-sided frying pan. Fry the medallions over medium heat for 2 minutes on each side. Remove and keep warm. Add the onion and garlic to the hot fat and sauté briefly. Deglaze with white wine and add the tomato sauce. Bring to a boil once, stir in the parsley, cayenne pepper, and cream. Add the fish medallions and simmer over low heat for 5 minutes. Then remove from the pan, keep warm, and stir the cognac into the sauce. Season with the remaining salt, bring to a boil once, and remove from the heat. Fold in the cold butter in flakes. Place the fish fillets on warmed plates and cover with the sauce.