Lotte aux Girolles

Name: Lotte aux Girolles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 kg monkfish tail; freshly ground black pepper; sea salt; 300 g girolles, cleaned; 50 g butter; 2 tbsp olive oil; 2 shallots, chopped; 75 g plain flour; 200 ml white wine; 2 cloves of garlic, crushed, peeled and chopped; 100 ml cream; bunch of flat-leaf parsley, chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This is a complex, luscious marriage of flavours, rich with cream, wine and fragrant girolle mushrooms. Serve the monkfish with something appropriately gentle: plain rice, steamed potatoes or simple pasta shells will complement it perfectly.

Ingredients

1 kg monkfish tail
sea salt
freshly ground black pepper
75 g

Europe
France
Fish course
Pescatarian
Wedding/Marriage
Mediterranean

Method

Remove all the membrane from the monkfish (this is important, otherwise cooking will turn it an unpleasant grey). Cut the two fillets away from the central bone and then divide the fillets into 6 equal pieces. Season the monkfish and coat it evenly with the flour. In a large shallow pan heat the olive oil and butter, then add the fish and cook for 2 minutes on each side. Remove the fish; add th