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800 g monkfish
2,5 dl thick cream
4 reinette apples
5 cl calvados
5 cl pommeau
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.
We currently distribute cider, poiré, Calvados, Armagnac and Cognac to fine restaurants, bars, clubs, wedding venues and specialty retailers in the state of Washington and in New Hampshire state liquor stores through Beauchamp Imports, Inc. To request a tasting for your licensed establishment, or to inquire about distributing our products, please email us at email@example.com. We look forward to sharing our portfolio of fine products with you!