Lotte à l’impératrice

• 2 lb (1 kg) monkfish
• Fish stock
• Butter

Simmer the monkfish in fish stock for 20 minutes. Allow to cool, remove all the bones and skin, and cut the fish into even-sized pieces.

Butter a ring mould and arrange the fish pieces evenly inside it. Beat together the eggs, tomato purée, Cognac, cayenne pepper, tarragon and salt and pepper to taste. Pour over the fish. Bake in a medium oven, gas mark 4, 350°F (180°C) for 30 minutes u