La lotte au vin rouge de st-Émilion from Magrets & Mushrooms: More Country Recipes from South-West F
Another very popular fish in the South-West is the monkfish (lotte), so popular, in fact, that every region seems to have its own particular way of cooking it, whether in red wine, and/or with mush...
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Ingredients
- croutons of fried bread or puff pastry fleurons (optional)
- 2 monkfish tails weighing 400 g each, boned and cut into 2.5cm cubes
- 250 g cèpes or other mushrooms, sliced
- 1 bottle St-Émilion or other good red wine
- 25 g butter
- 4 tbsp flour
- bouquet garni, if possible including fennel leaves
- pinch each of cayenne pepper and quatre-épices
- salt
- pepper
- 3 shallots, chopped
- 4 cloves garlic, finely chopped
- 2 large onions, sliced
- 150 g salt belly of pork, diced
- 2 tsp sugar
- 12 pickling onions, peeled
- 2 tbsp olive oil
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