Monkfish Breton Style

(Lotte à L’ Armoricaine)

Cut the skinned fish into large pieces and turn them in flour to the other side. Heat the butter in a saucepan, pour in the fish pieces with the chopped onions and fry until golden. Flambé with the Calvados and extinguish with the wine.

Add the tomatoes with the garlic and herbs, season with cayenne pepper, salt and pepper. Cover and simmer for half an hour. Then place the fish in a warmed serving dish.

Strain the sauce and season to taste. Refine with a little fresh butter and coat the fish with it. Serve with potatoes or long grain rice.

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