Preparation time: 60 min.
Servings: 4
INGREDIENTS
20 ml of oil
200 ml of water
1 stick of celery
100 ml of brandy
1 shallot
2 oz of butter
A pinch of ground black pepper
2 leeks
2 lbs of monkfish
A pinch of salt
2 carrots
PREPARATION
Peel and mince the vegetables. Fry them lightly in a saucepan with oil and an equal amount of butter until they change color.
Sauté the monkfish bones in a different saucepan with a little of butter.
After they have change color: add the pepper, brandy and water and let it boil down.
Meanwhile, season the monkfish fillets with salt and pepper, place it in a pan with a little of oil and butter and brown on both sides.
Once the sauce has boiled down, remove it from the flam and strain it on the vegetables. Season everything with the rest of the butter.
Place the sauce on the plates and the monkfish sirloin on top. You may serve it along with some vegetables.
