Monkfish Mould (Lotte a L'Imperatrice) is one of my favourite recipes as monkfish is my favourite fish. The flesh of this ugly looking fish is so tender that the Portuguese called it the 'chicken of the sea' .
In french it is called 'Baudroie' and is one of the most appreciated fish in France. It has beautiful, firm, sweet flavoured flesh and has no bones in the tail.
This recipe is traditionally from the Poitou-Charentes coastal region of France. It incorporates 'Cognac' famous from this region and known worldwide.
If you cook this monkfish mould or Lotte a L'imperatrice you will have a wonderful starter (or main meal for a vegetarian) which will truly impress any guest!!
Top Tip You can also prepare this dish a day ahead as it tastes better the next day, serve at room temperature.
Serves:- 6, Preparation time:- 40 mins, Cooking time:- 30 mins
* 2lb of fresh monkfish, (you can just buy the tail if you can't
be bothered removing the bones)
* 1 litre of fish stock
* 5 large eggs, beaten
* 2 tablespoons of tomato puree
* a little butter
* small glass of Cognac
* small handful of freshly chopped tarragon
* pinch of cayenne pepper
* salt and pepper to season
* place the monkfish in a pan with the stock and simmer gently for 20 minutes
* allow the fish to cool, remove bones and cut into same size pieces
* while preparing fish pre-heat your oven to gas mark 4 or 180 deg C
* butter your mould well then place the fish pieces firmly and evenly inside
* mix the beaten eggs with the tomato puree, Cognac, cayenne pepper, tarragon and a little salt and pepper
* pour over the fish in the mould.
* cook in the oven for 30 mins or until firm* leave to cool and unmould
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