Smokey's monkfish in tomato and port wine sauce

Ingredients for 2 servings:

• 300 g monkfish medallions
• 150 g crème fraîche
• 150 ml white wine, dry
• 50 ml port wine, white
• 1 small onion(s), chopped
• 1 clove(s) garlic, chopped
• 8 half tomatoes, dried in oil, chopped
• 80 g butter
• Cayenne pepper
• Salt and pepper from the mill
• lemon juice
• 1 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fish, always delicious

Cook the white wine with the onions, garlic, and diced tomatoes over high heat for about 5 minutes. Then puree finely with a hand blender and add the port wine and crème fraîche. Bring back to a boil and reduce slightly. Then remove the pan with the sauce from the heat and stir in the butter in small pieces, season with cayenne pepper, salt, and lemon juice, and perhaps a little more port wine. Do not allow the sauce to boil; just keep it warm. At the same time, season the monkfish with salt and pepper and fry briefly on all sides in a little oil, about 5-7 minutes. Arrange the fish on two warmed plates and top with the sauce. Serve with wild rice.