Monkfish cocotte with bacon croute and green cabbage with butter
For 4 persons
Preparation time : 20 min
Cooking time : 40 min
- 4 small slabs of monkfish
- 8 fine slices of smoked bacon
- 1/2 green cabbage
- 50 g butter
- Generous 1 dl crème fraîche or heavy cream
- Salt
- Freshly ground pepper
Finely chop the green cabbage. In a cocotte, warm
up 30 g butter. Add the cabbage, a bit of water and season with salt.
Let cook gently with the lid for 25 minutes. Add the crème fraîche and let it reduce by half. Add butter if required.
Wrap each piece of monkfish in two crossed slices of smoked bacon. Warm up 20 g butter in a frying pan. Brown the monkfish rapidly on both sides, 1 or 2 minutes on each side.
In the cocotte, place the fish on the cabbage. Cover the cocotte.
Put the cocotte for 10 minutes in an oven heated up to 180°C and serve directly on the table.
