Lotte A L'Armoricaine
|Olive oil/Other well-flavored oil||4 Tablespoon|
|Onions||2 Medium, peeled and finely chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Monkfish||1 1⁄2 Pound (Cut Into 1 1/2 Inch Slices, 450 Grams)|
|Plain flour||2 Teaspoon|
|Tomatoes||12 Ounce, skinned, seeded and chopped (350 Grams)|
|Water/14 ounce can tomatoes, with juice||1⁄4 Pint (150 Milliliter)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Cayenne pepper||1 1⁄4 Pinch (A Good Pinch)|
|Curry powder||1 1⁄4 Pinch (A Good Pinch)|
|Freshly ground black pepper||To Taste|
|Finely chopped parsley||2 Tablespoon (For Garnish)|
1. Heat the oil in a pan, add the onions and garlic and cook until soft but not coloured. Remove from the pan.
2. Add the fish to the pan. Cook for 2-3 minutes until both sides are lightly browned, then remove.
3. Return the onions and garlic to the pan and add the flour. Mix in well and add the tomatoes, water if used, wine, brandy, bouquet garni, cayenne pepper, curry powder, sugar, salt and pepper. The sauce should have a slightly hot, spicy flavour but remember that it will reduce during the cooking, accentuating the flavour.
4. Return the fish to the pan, cover and cook gently for about 20 minutes until the fish is tender. Place the fish on a serving dish.
5. Reduce the sauce if necessary, until thick enough to coat the back of a spoon. Taste and adjust the seasoning and pour over the fish. Sprinkle with chopped parsley.
6. Serve with rice or new potatoes for a main course.