This recipe is traditionally from the Poitou-Charentes coastal region of France. It incorporates 'Cognac' famous from this region and known worldwide.
If you cook this monkfish mould or Lotte a L'imperatrice you will have a wonderful starter (or main meal for a vegetarian) which will truly impress any guest!!
Top Tip You can also prepare this dish a day ahead as it tastes better the next day, serve at room temperature.
Monkfish Mould (Lotte a L'imperatrice)
Serves:- 6, Preparation time:- 40 mins, Cooking time:- 30 mins
Ingredients
* 2lb of fresh monkfish, (you can just buy the tail if you can't be bothered removing the bones)
* 1 litre of fish stock
* 5 large eggs, beaten
* 2 tablespoons of tomato puree
* a little butter
* small glass of Cognac
* small handful of freshly chopped tarragon
* pinch of cayenne pepper
* salt and pepper to season
Method
* place the monkfish in a pan with the stock and simmer gently for 20 minutes
* allow the fish to cool, remove bones and cut into same size pieces
* while preparing fish pre-heat your oven to gas mark 4 or 180 deg C
* butter your mould well then place the fish pieces firmly and evenly inside
* mix the beaten eggs with the tomato puree, Cognac, cayenne pepper, tarragon and a little salt and pepper
* pour over the fish in the mould.
* cook in the oven for 30 mins or until firm
* leave to cool and unmould
Leave a Reply