In France, monkfish is one of the most appreciated fish. It has beautiful, firm and sweet- flavored flesh. This recipe is from the coastal region of France and incorporates the flavors of neighboring Cognac.
- 2 lbs Moody’s monkfish
- 1 quart fish stock
- 5 eggs, large beaten
- 2 T tomato puree
- salted butter to taste about a tablespoon
- 1 oz Cognac
- 2 T finely-chopped tarragon
- pinch cayenne pepper
- salt and pepper to taste
Preheat the oven to 350°.
Place the monkfish in a pan with the stock and simmer gently for 20 minutes.
Allow the fish to cool. Then, cut into small cubes, about 1 inch by 1 inch.
Butter a 1 ½-quart to 2-quart loaf pan well and place the fish pieces firmly and evenly inside.
Mix the beaten eggs with the tomato puree, Cognac, cayenne pepper, tarragon and salt and pepper. Pour mixture over the fish in the mold.
Cook in the oven for 30 minutes or until firm.
Leave to cool and unmold.
Served chilled or prepare a day ahead as the flavors will improve.
Wine pairing: Monkfish pairs well with a Pinot Gris or Sauvignon Blanc.