Monkfish Flamed In Cognac
|Coarsely chopped tomatoes||14 Ounce|
|Garlic||2 Clove (10 gm), crushed|
|Shallots||4 , finely chopped|
|Tomato concentrate||2 Tablespoon (puree)|
|White wine||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Curry powder||1 Teaspoon|
|Cognac||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Put the tomatoes, garlic, shallots, vinegar and tomato concentrate (puree) in a casserole.
Pour the white wine over.
Add salt, pepper and Cayenne pepper.
Cover and microwave on HIGH for 10 minutes.
Remove the central cartilage of the monkfish, rinse under plenty of cold running water and pat dry on kitchen paper.
Cut the flesh into 1/2 inch (1.25 cm) cubes.
Puree the vegetable mixture in a food processor.
Sprinkle salt and pepper into a dish and add the curry powder.
Roll the monkfish cubes in the mixture until well coated.
Cover and microwave on HIGH for 5 minutes.
Discard the cooking liquid from the fish.
Put the cognac in a cup and heat in the microwave oven for 30 seconds.
Pour over the fish and flambe.
Coat the fish with the tomato sauce.
Cover and microwave on HIGH for a further 2 minutes.
Cut the butter into tiny pieces and beat into the sauce.
Coat the fish with the sauce.
Sprinkle with chopped parsley