Monkfish in Pommeau and Calvados from calvados-huet.com

by Joan Kitterman December 03, 2018

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.

---

---

Also in Recipes