Baudroie Rôtie au Beurre de Montpellier

Roast Monkfish with Herb Butter

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Baudroie is the Provençal name for monkfish, known elsewhere as lotte, a firm-fleshed white fish with no lateral bones and a primitive spinal column that yields generous fillets of solid meat. It also has a curious double skin, so be sure your supplier trims it thoroughly. Cod is an excellent alternative to monkfish. Montpellier butter is a classic accompaniment to roast fish, a cross between herb butter and an herb mayonnaise and better than either, in my opinion. Olive oil prevents the bu