La lotte à la gasconne from Magrets & Mushrooms: More Country Recipes from South-West France by Jean
Further inland, in rugby-playing country, the cooking medium is white rather than red wine, laced, of course, with a little Armagnac.
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Ingredients
- salt
- pepper
- ½ tbsp Armagnac
- 1 tbsp chopped parsley
- 1 tbsp tomato purée
- 120 ml medium dry white wine
- 100 g button mushrooms, halved or quartered according to size
- 1 large clove garlic, chopped
- 50 g butter
- 2 tbsp sunflower oil
- 2 monkfish tails, each weighing 450 g on the bone, 350 g filletted
- 2 tbsp seasoned flour
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