Monkfish with Cream and Brandy

• 1½ lb. monkfish, cut in ½” thick discs
• seasoned flour
• 1 measure brandy

Fry shallot and mushrooms in butter.

Squeeze the lemon over the fish and pass through the seasoned flour. Add the fish to the pan and fry briskly until the fish starts to get golden. Add the brandy and flame it using the cream to extinguish the flames. Remove the fish and keep warm.

Meanwhile stir in the mustard and the grated cheese until the cheese melts. Then mask the fish wi