Marine ‘Leg of Lamb’ with Fresh Noodles

Name: Marine ‘Leg of Lamb’ with Fresh Noodles (Gigot de mer braisé aux nouilles fraîches)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; salt, freshly-ground pepper; 3 cloves of garlic, peeled; 120 g (4½ oz) fresh noodles (tagliatelle); 20 g (¾ oz) butter; 1 carrot; 1 onion; a bouquet garni; 5 tablespoons dry white wine; 5 tablespoons double cream; a pinch of saffron; 120 g (4½ oz) fresh noodles (tagliatelle); 1 monkfish or angler fish tail weighing 800 g (1 lb 12 oz); 1 monkfish or angler fish tail weighing 800 g (1 lb 12 oz); 5 tomatoes

Gigot de mer braisé aux nouilles fraîches

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 monkfish or angler fish tail weighing 800 g (1 lb 12

Europe
France
Fish course
Pescatarian

Method

Skin the fish and cut off the fins. Make six small incisions at regular intervals with a small vegetable knife and stud with the cloves of garlic cut in two lengthwise. Season it with salt and pepper.
Plunge the tomatoes into boiling water, refresh under cold running water, skin them, then cut them in half and squeeze out the pips and excess moisture in the pal