Monkfish ragout with vermouth sauce
December 15th, 2019 | main dishes
A pan full of flavors and enjoyment! In this French dish, the monkfish is prepared with garlic, tomatoes and crème fraîche. The monkfish ragout with vermouth sauce needs only 30 minutes to prepare – and yet is so classy and delicious.
Monkfish is characterized by its firm flesh, which tastes a bit like lobster. Monkfish is the ideal cast for a ragout, as it keeps its shape when simmering in the sauce and does not crumble. Catfish or seawolf fillet is also very suitable for this ragout. Please put this back in the sauce at the very end and heat without stirring, because otherwise the rather firm meat will crumble in the end.
A green leaf salad and baguette, even better roasted garlic baguette are suitable as a side dish. Therefore, brush the bread slices with a little olive oil, roast them on the grill or in the pan and rub the crisp slices with a halved clove of garlic.
Monkfish ragout with vermouth sauce
(4 servings)
Alternative with catfish or seawolf
Alternative preparation: Instead of monkfish, I used catfish fillet and instead of fresh tomatoes (which are not so aromatic in winter anyway) canned organic cherry tomatoes. A 2017 Siefersheimer Chardonnay from our favorite winery Oswald from Wahlheim in Rheinhessen fits perfectly. The Chardonnay matured in barrels harmonizes wonderfully with the intense aromas of tarragon, tomato and vermouth.
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