(Lotte a L'Imperatrice)
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.
Do you have a question about Monkfish Mould ? Ask Me !
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
large eggs, beaten
* 2 tablespoons of tomato puree
* a little
* small glass of Cognac
* small handful of freshly
* pinch of cayenne pepper
* salt and pepper
* 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
* while preparing fish pre-heat your oven to gas mark 4 or 180
* butter your mould well then place the fish pieces firmly and
* 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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