Monkfish with tarragon sauce

Ingredients for 2 servings:

• 350 g monkfish in 2-3 cm thick slices
• 5 tbsp olive oil
• 1 shallot(s), finely diced
• 3 tomatoes, halved
• ½ jar white wine, e.g. Gavi
• 1 tsp tarragon
• 1 cup crème fraîche
• 1 dashes Worcestershire sauce
• salt and pepper
• ½ lemon(s), juice
• 30 capers

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A special dish, simply prepared

Clean the monkfish slices, remove any remaining skin, remove the bones, and cut each into 2 medallions. Pat dry and let them marinate in a little lemon juice. In the meantime, heat the olive oil and sauté the finely diced shallot. Add the halved tomatoes. Deglaze with white wine, stir in the tarragon and crème fraîche, and season with Worcestershire sauce, salt, and pepper. Finally, stir in the capers, remove the skins, and roughly chop the tomatoes. Then let the sauce simmer over low heat. Pat the monkfish medallions dry and fry them in olive oil for 2-3 minutes on each side. Remove the medallions from the pan and let them marinate in the sauce for a few minutes. Serve with pre-cooked potatoes, fried until crispy in a little fat.