Monkfish Tail with Beurre Blanc
- Total time
- 1 h
- servings
- 4 servings
- Dish type
- Basic recipe
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Prep
15 min
Cook
45 min
Total time
1 h
Ingredients
Ingredients
- monkfish tail (about 800 g)
- onion
- shallot
- 40 g 40 g butter
- 10 cl 10 cl crème fraîche
- 1 1/2 glass white wine
- 1 1/2 lemon
- olive oil
- pepper
- salt
- herbes de Provence
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Method
- 1
In an ovenproof dish, place the monkfish tail.
- 2
Cover it with the onion and 1 or 2 shallots cut into thin slices (keep one shallot for the sauce).
- 3
Drizzle a little olive oil over the fish and add a bit of water to the bottom of the dish to keep the fish from drying out too much.
- 4
Season with salt and pepper and sprinkle with herbes de Provence.
- 5
Bake at 180°C for 30 to 45 minutes depending on the weight of the tail.
- 6
While the fish is cooking, finely chop the last shallot.
- 7
Sweat it with the juice of the half lemon and the wine. Reduce until only the chopped shallots remain.
- 8
Just before serving, add the butter and let it melt gently, then bind with the crème fraîche.
- 9
Season with salt and pepper and pour the sauce over the fish.
- 10
This dish can be served with rice, but also pairs very well with a little ratatouille.
Source : marmiton
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