Monkfish Tail with Beurre Blanc

Ingredients

For 4 servings

• •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

Method

1. 1.In an ovenproof dish, place the monkfish tail.
2. 2.Cover it with the onion and 1 or 2 shallots cut into thin slices (keep one shallot for the sauce).
3. 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. 4.Season with salt and pepper and sprinkle with herbes de Provence.
5. 5.Bake at 180°C for 30 to 45 minutes depending on the weight of the tail.
6. 6.While the fish is cooking, finely chop the last shallot.
7. 7.Sweat it with the juice of the half lemon and the wine. Reduce until only the chopped shallots remain.
8. 8.Just before serving, add the butter and let it melt gently, then bind with the crème fraîche.
9. 9.Season with salt and pepper and pour the sauce over the fish.
10. 10.This dish can be served with rice, but also pairs very well with a little ratatouille.