Lotte Dunkerquoise (Monkfish with Beer and Endives)

author: sarahjane

created: 2004-10-26 23:54:56



This one's for Perrin. Serve with a nice Belgian Beer. A combination of recipes from "Fish" by Sophie Grigson and "Everybody Eats Well in Belgium" by Ruth Van Warebeek


2 lbs monkfish fillet, cut into 1 inch chunks 2 fresh parsley sprigs 1 bay leaf 2 fresh thyme sprigs 4 tbsp unsalted butter 3 shallots, chopped 1 cup Belgian lager 3 tbsp tomato paste/puree 4 tbsp creme fraiche salt and pepper 4 Belgian Endives, cored and julienned 1 tbsp fresh lemon juice 2 tsp sugar 1. Season the monkfish with salt and pepper. Tie the herbs together with string to make a bouquet garni. 2. Place endives, lemon juice, and sugar in a bowl and toss well. 3. Melt 2 tbsp butter in a large skillet. Fry the shallots gently until translucent. 3. Lay the monkfish pieces on top and tuck the bouquet garni amongst them. Pour over the beer. 4. Cover and cook over a very gentle for 10 minutes or so, until the monkfish is barely cooked. 6. While monkfish is cooking, melt remaining 2 tbsp of butter in second skillet over medium heat. Add endives and cook, stirring frequently, until slightly browned and caramelized, 6 - 7 minutes. 5. Transfer fish to warmed serving dish, using a slotted spoon. Keep warm while you cook the sauce. 6. Return pan to heat and stir tomato paste and cream into beer and juices. Boil until reduced to a moderately thick sauce. Taste and adjust for seasoning. 7. Place fish on a bed of the caramelized endives. Spoon sauce over fish and serve.