Monkfish Tails à l’Americaine or Armoricaine  monkfish tails à l’americaine or armoricaine - monkfish a lamericaine 12 660x330 - Monkfish Tails à l’Americaine or Armoricaine 

Monkfish Tails à l’Americaine or Armoricaine 

Speak about a straightforward recipe with a flowery identify! 

monkfish a lamericaine monkfish tails à l’americaine or armoricaine - monkfish a lamericaine 10 1024x682 - Monkfish Tails à l’Americaine or Armoricaine 

There are just a few alternative ways to make this dish however fish or shellfish, fish inventory and tomatoes are important elements. The fish is coated in corn flour earlier than pan frying and flambéing with cognac, then the cooking course of finishes within the thick tomato sauce.

Historical past of Armoricaine sauce

Armoricaine sauce is a standard French recipe originating from coastal Brittany of which the creation dates to 1860 when French chef Pierre Fraisse first made it. This Breton chef who had been working in Chicago and lately returned to Paris opened his personal restaurant serving conventional Britannic delicacies. 

In line with legend, clients arrived late at his restaurant hoping to be served dinner simply earlier than closing time!  With little time left, restricted produce and only some lobsters and staples equivalent to fragrant herbs and contemporary tomatoes accessible, the chef had no time to slowly prepare dinner the lobster in a bouillon, and as a substitute he would flambé the lobster flesh in cognac after which prepare dinner it in a sauce of diced tomatoes, white wine, garlic and contemporary herbs.  The dish was successful with late evening diners and was known as ’sauce Américaine,’ in homage to his expertise of working in America the place he learnt to arrange scrumptious dishes rather more rapidly to accommodate the tempo of his American clientele! 

monkfish a lamericaine 7 flambé monkfish tails à l’americaine or armoricaine - monkfish a lamericaine 7 flambe 1024x682 - Monkfish Tails à l’Americaine or Armoricaine 

Nonetheless to today, a pleasant battle of recipe possession exists between the Individuals and the French, who generally discuss with the sauce respectively as both Americaine or Armoricaine. ‘Armorique’ is the traditional identify for the northern area of Brittany the place the coast known as les Côtes d’Armor. Until as we speak the dish is usually ready with shellfish, or the sauce is used to flavour agency white fleshed fish equivalent to monkfish, in any other case often called poor man’s lobster and so Monkfish tails a l’americaine is now a basic.

Associated: Choo chee curry with monkfish

monkfish tails à l’americaine or armoricaine - monkfish a lamericaine 12 500x500 - Monkfish Tails à l’Americaine or Armoricaine 

Monkfish Tails à l’Americaine or Armoricaine

Fish or shellfish, fish inventory and tomatoes are important elements of this dish.

Prep Time 45 minutes

Cook dinner Time 45 minutes

Whole Time 1 hr 30 minutes

Course Fish & Seafood

Delicacies French

Servings 6 individuals

Energy 240 kcal

  • 1 kg monkfish tails
  • 2 tbsp plain flour
  • 50 ml cognac
  • 2 tbsp olive oil
  • 150 gr chopped yellow onions
  • 25 gr chopped shallots
  • 2-3 pcs chopped garlic cloves
  • 500 gr contemporary tomato concassée
  • 100 ml white wine
  • 200 ml prawn bisque or fish inventory
  • 120 ml rooster or vegetable inventory
  • 1 tbsp tomato paste
  • 1 computer bouquet garni
  • 1 tbsp chopped Italian parsley
  • 2-3 tbsp crème fraiche non-compulsory
  • Salt pepper, cayenne chilli pepper

Cook dinner the sauce

  • Sweat the onions, shallots and garlic till translucent.

  • Add the tomato paste, stir effectively and prepare dinner for two minutes. Add the tomato concassée.

  • Pour within the white wine. Then add a bouquet garni, the prawn bisque and rooster inventory. Convey to a boil and simmer for about half-hour. The liquid ought to evaporate.

Put together the monkfish

  • Reduce the monkfish tails into massive chunks. Season with salt and pepper and coat the fish evenly in flour.

  • Warmth the olive oil in a heavy-based sauté pan and sauté the fish till gentle brown on all sides.

  • Flambé with Cognac.

  • Switch the seared monkfish with the juice onto the tomato sauce and simmer for quarter-hour.

End the sauce

  • Take away the cooked monkfish from the sauce, preserve apart. Discard the bouquet garni and mix the tomato sauce.

  • Season the tomato sauce to style with cayenne chilli pepper, salt and pepper.

Energy: 240kcal Carbohydrates: 7g Protein: 26gFats: 8gLdl cholesterol: 42mg Sodium: 245mg Fiber: 1g Sugar: 2gVitamin A: 166IUVitamin C: 5mgCalcium: 34mgIron: 1mg

Key phrase monkfish, gradual cooking, tomato sauce, tomatoes

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