My mom's recipe monkfish in Armorican o American sauce

As a child, I loved this recipe with its exceptional flavor. Mum used to make it from time to time and it was always a great moment, during the tasting and afterwards when I would shine the empty plate with a piece of chopstick at the end of a fork! What a memory!

lotte-a-l-americaine-facileThe origin of the term "American" comes from a French chef from Sètoise named Pierre Fraysse. Returning from America, where he had stayed in Chicago as a "chef", he founded the restaurant "Peters" on his return to Paris. One evening, shortly before closing time, some guests arrive and insist on having dinner. Peters returned to the stove, but lacked the time and the goods. He decides to cook lobsters in a sauce made of tomatoes, garlic, shallot, white wine, cognac and in order for the lobster to cook faster he cuts it into pieces. The meal is a real success and when asked the name of his recipe he will say, still under the influence of his trip across the Atlantic, "lobster à l'américaine". The name "Armorican" comes from Brittany.  According to other sources, American style is with cognac and Armorican style is with calvados...".

- 400g boneless monkfish00241276 p

- 1/2 small can of tomato paste

- 2 shallots

- ½ garlic clove

- 6 very small spring onion

- 10cl dry white wine

- 2.5 cl of Cognac

- 1 g butter

- 1 spoonful of olive oil111

- 1 pinch cayenne pepper

- Salt, pepper

PRÉPARATION

1. Peel and chop the shallots. Peel and press the garlic clove. Peel the dozen spring onions. Open the can of tomatoes and chop them. Dissolve the tomato paste in the white wine.

2. In a cast iron casserole, heat the butter and oil and brown the monkfish pieces over high heat and then flambé them with the Cognac. Remove and place on a plate the shallots, garlic, small onions, tomatoes and the wine in which the tomato paste is diluted. Season with salt and pepper, add the chilli pepper and simmer uncovered for about 20 minutes.

3. Put the monkfish back in the sauce, cover and cook for another 20 minutes.

 

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Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.

 

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Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

 
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