with Cashew Cream
A French dinner that is so simple and at the same time so delicious, this Monkfish à l’Armoricaine is without a doubt a favorite all year around. Although, it leans on a few fresh ingredients from your local market, like monkfish fillets, parsley, chives and tarragon. But most of the ingredients should be already in your pantry. We replaced the heavy cream with homemade cashew cream which works beautifully with the sauce and prefer flambé with Grand Marnier instead of Cognac.
2 lbs monkfish (about 2 larges tail fillets), slice into large chunks
2-4 tbsp flour
1 onion, medium size
1 tbsp tomato paste
1/3 cup water
1/2 cup white wine
1/4 cup Grand Marnier (or any other Brandy)
1/2 cup cashews
1/3 cup water (add more if needed to reach the right texture)
1/4 cup parsley, freshly chopped
1/4 cup chives, freshly chopped
1/4 cup tarragon, freshly chopped
2 tbsp olive oil
1 tbsp butter
Salt and pepper
1. Pat dry the monkfish chunks, then place them into a mixing bowl. Add flour, combine until all pieces are well coated. Set aside.
2. Soak the cashews in a bowl filled with hot water while you prepare the sauce and cook the fish.
3. Chop the onion thinly, then place it into a hot fry pan with 1 tbsp of olive oil and a pinch of salt. Let it simmer for 2 minutes.
4. Add tomato paste, water and wine. Bring it to a gentle simmer, then reduce the heat. Cover and let it simmer slowly the time to cook the fish (if the sauce evaporates too quickly, don’t worry, add a small cup of water).
5. Place a large skillet over medium-high heat, with a tablespoon of olive oil and a tablespoon of butter. Brown the monkfish chunks on all sides for about 5 minutes, or until each side is nicely brown.
6. Add the Grand Marnier into a small saucepan over medium heat, wait until it becomes warm, then light it with a flame. Quickly pour the Grand Marnier in flame over the fish and flambé by shaking for a couple of seconds until all flames disappear (beware the flames can go quite high, make sure to take your distance and move the skillet away from the stovetop).
7. Using a pair of tongs, transfer the fish into the tomato sauce. Saison to taste. Cover and let it simmer on low heat for 15 minutes.
8. Meanwhile, drain the cashews. Place them into a blender. Blend while adding gradually 1/3 cup of water. It’s ready when the consistency is smooth and heavy-cream-like.
9. Add 2 generous tablespoons of cashew cream, the parsley, the chives and the tarragon. Combine well.
10. Best serve with white rice and if you are a cashew lover, you can always add a little more cashew cream on the side.
Cheers Xx
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