Matelote From the Anglerfish

Rating: 4.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Rinse the monkfish fillet and cut into medallions. Cut the heads of the scampi and remove the tails from the shell. To do this, score the shell lengthwise, bend open at the cut, and peel out the tail. Score the thick tail end lengthwise down the middle. This way, when cooking, the entire boiled beef will be cooked at the same time.

Finely chop the shallots and finely slice the mushrooms. Sauté the shallots and mushrooms in butter until light and extinguish with the wine. Add the monkfish medallions and shrimp tails to the pan and cook for about 5-7 minutes. Then remove the fish pieces from the stock and set aside. Add the shrimp heads to the stock and mash them heartily with a fork so that the marrow comes out. Then strain the whole thing through a sieve. Add the fish pieces to the strained stock and season with pepper, salt, finely chopped tarragon and chervil. Mix the whipped cream with the egg yolks and add to the dish at a gentle heat. Season everything repeatedly and bring to the table. It goes well with long-grain rice.

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