We can ship to the following states: WA, OR, ID, CA, NV, NM, ND, NH, DC and FL!

Monkfish in Pommeau and Calvados from calvados-huet.com

by Joan Kitterman December 03, 2018

Monkfish in Pommeau and Calvados from calvados-huet.com

Serves 4

800 g monkfish

2,5 dl thick cream

4 reinette apples

5 cl calvados

5 cl pommeau

1 shallot

150 g button mushrooms

150 g spinach

80 g butter

Salt, ground pepper

Peel and core the apples, cut them into a about 1 cm slices and cook them in 30 g butter and the chopped shallot.

Make a flambé with Calvados, add the pommeau and fresh cream. Reduce the heat and simmer gently.

Clean and chop the mushrooms. Clean the spinach and remove the stalks.

Bake with 30 g butter in a pre-heated oven (thermostat 7-8, 220°) for 8 minutes.While the monkfish is cooking, puree the sauce in a blender then filter it. Keep warm.

Cook mushrooms and spinach separately in 20 g of butter.Serve the monkfish on plates with the apples, spinach and mushrooms. Cover with the warm sauce.




Joan Kitterman
Joan Kitterman

Author



Also in Recipes

La Second Chance by Marquis de Saint Loup
La Second Chance by Marquis de Saint Loup

by Joan Kitterman January 18, 2021

Continue Reading

Holiday Spiced Calvados & Cider
Holiday Spiced Calvados & Cider

by Joan Kitterman December 31, 2020

Continue Reading

The Pom' Pom
The Pom' Pom

by Calin Benson August 26, 2020

Continue Reading