La lotte à la gasconne

Monkfish as cooked in Gascony

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

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

By Jeanne Strang

Published 2024

  • About

Further inland, in rugby-playing country, the cooking medium is white rather than red wine, laced, of course, with a little Armagnac.

Ingredients

  • 2 monkfish tails, each weighing 450 g on the bone, 350 g filletted
  • 2

Method

Skin and fillet the fish if not already done. Cut it into 5 cm pieces and toss in the seasoned flour.

Heat the butter and oil in a frying pan over a good flame then put in the fish, mushrooms and garlic. Turn the fish to sear it on all sides, then add the tomato purée, wine and Armagnac. Reduce the heat and stir gently to blend the sauce, seasoning to taste.

Leave to cook slowly