Our recipes Monkfish

Monkfish, also known as "lotte" in French, is a popular seafood choice in French cuisine. With its firm texture and delicate flavor, it is a versatile ingredient that can be prepared in a variety of ways.

One popular French recipe for monkfish is "Lotte à la Normande," which features the fish poached in a creamy cider and Calvados sauce. The dish is typically served with a side of roasted vegetables and potatoes.

Another classic French recipe is "Lotte en Croûte," where the fish is wrapped in puff pastry and baked until golden and crispy. The pastry adds a flaky texture to the dish and the fish is often paired with a rich butter or cream sauce.

For a lighter option, "Lotte à l'Estragon" features monkfish cooked in a white wine and tarragon sauce, with a side of steamed vegetables. This dish is a great option for those looking for a flavorful, but not heavy, meal.

For a more modern take on monkfish, "Lotte au Curry" features the fish cooked in a spicy curry sauce with a side of basmati rice. This dish is a great option for those looking for a bold and flavorful option.

Finally, "Lotte en Papillote" is a great way to prepare monkfish. The fish is wrapped in parchment paper with a variety of vegetables, such as tomatoes, onions, and zucchini, and herbs, such as basil and thyme. The fish is then baked in the oven, resulting in a moist and flavorful dish.

Monkfish medallions with mushrooms and coulis

Monkfish medallions with mushrooms and coulis

Une recette du chef étoilé Patrick Asfaux
asfaux 14 Comments

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