Ingredients for 6 people

  •  1/2 glass of red hypocras 1.5 kg of monkfish
  •  1/2 glass of white wine
  •  2 shallots, salt, pepper
  •  50g of butter 30g of liquid cream


Slice monkfish into 1.5 cm steaks, flour, butter, season.
Meanwhile, chisel the shallots, sweat them in a little butter without coloring, moisten with the white wine and Hypocras, let reduce, add the cream, let reduce again until it slicks; salt, pepper, keep warm. Serve the monkfish topped with the sauce.