Monkfish in red wine

Cooking time: 30 min
Difficulty: easy
Coda di rospo al vino rosso

Melt half the butter in a pan, add the shallot and carrot and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned. Add the brandy and cook until it has evaporated. Add the red wine, sage, thyme and vinegar and season with salt and pepper. Cover and simmer very gently for about 20 minutes. Strain the sauce, return it to the pan and reheat thoroughly. Add the fish and cook for 10 minutes. Remove the fish from the pan with a slotted spoon and keep warm. Increase the heat under the sauce to high and cook until reduced. Meanwhile, mix together the remaining butter and the flour to a paste, then stir it into the sauce to thicken. Cook, stirring constantly, for 10 minutes. Heat the olive oil in another pan, add the onions and cook, stirring frequently, until softened. Add the mushrooms and stir in the sauce, then add the fish and cook over a low heat for 5 minutes. Transfer to a warm serving dish.


Coll. (2010), "The Silver Spoon", Phaidon, 616

Suggested wine
Pra Rosso
Ticino DOC Merlot
Fr. 13.50

Serves 4

  • 1 bunch of spring onions
  • 1 cauliflower, cut into florets
  • 100 g / 3 1/2 oz butter
  • juice of 1/2 lemon, strained
  • 1 kg / 2 1/4 lb monkfish fillets, thickly sliced
  • 350 ml / 12 fl oz dry white wine
  • 3 tablespoons double cream
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • salt and pepper