La lotte au vin rouge de st-Émilion

Monkfish cooked in red wine from St-Emilion

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Another very popular fish in the South-West is the monkfish (lotte), so popular, in fact, that every region seems to have its own particular way of cooking it, whether in red wine, and/or with mushrooms; with red peppers in the Roussillon or white wine and Armagnac in Gascony. No apologies are therefore needed for including four recipes for this fish.

When buying lotte, ask the fishmonger to skin and fillet the fish, which is otherwise a rather tiresome task. The skin