Recipe Monkfish with peppers and tomato

To prepare this dish

Ingredient list

The filling

1 kg potatoes

The creamy tomato sauce

20 cl Tomato sauce
10 cl Cooking Cream
2 cloves of garlic
100 g Unsalted Gourmet Butter
salt and pepper
2 red peppers
1 bunch new pearl (spring) onions

The papillotes

12 Monkfish medallions

Elle & Vire products used

Cooking Cream

Unsalted Gourmet Butter

Necessary ustensils

Greaseproof paper

Blender

Pics en bois

The recipe,
step by step

1. 1

   The filling

   Preheat the oven to 210°C.

   Peel and slice the potatoes into rounds and cook for 5 minutes in a dish in the microwave with a little water.

   Cut 6 rectangles of greaseproof paper (about 30 x 20cm).

2. 2

   The creamy tomato sauce

   Wash and trim the peppers and cut into small pieces. Cut the spring onions into slices.

   Chop the garlic cloves. Cook these vegetables on low heat with 100g Elle & Vire unsalted gourmet butter, salt and pepper. Cook for 15 minutes.

   Then add the tomato sauce and Elle & Vire cooking cream. Simmer for a few minutes.

   Put it all in the food mixer.

3. 3

   The papillotes

   Pour the sauce over the greaseproof paper rectangles.

   Spread the potato rounds on top; salt, pepper, and add a few knobs of butter.

   Salt and pepper the monkfish, place a piece in each papillote before pinning it closed with a cocktail stick.

   Bake for 15 minutes.