set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "41"& QUOTE
set HyperTextList = [ #112:temp0,#62:temp1]
set VideoList = []
@
BRITTANY-STYLE MONKFISH

Place the monkfish cubes in a large flameproof casserole or dutch oven and pour in the white wine.  Add enough water just to cover the fish.  Bring to a boil, then cover, reduce heat and simmer for 30 minutes.  Preheat the oven to 450F.  Remove the fish from the casserole with a slotted spoon and drain on paper towels.  Strain the cooking liquid into a saucepan and reduce it by one-third.  In a medium saucepan melt the butter over moderate heat and whisk in the flour.  Cook for 2 minutes.  Stir in 1/2 cup of the reduced cooking liquid and the cr¸me fra”che.  Boil until thickened, about 5 minutes.  Season with salt and pepper.  If the sauce is too thick, add a little of the reduced cooking liquid.  Place the pieces of monkfish in a large shallow ovenproof dish.  Pour over the sauce and sprinkle with the grated cheese.  Bake for 15-20 minutes until golden brown.
@
2 1/2 lbs monkfish, cubed
4 cups court bouillon
2 tbsp unsalted butter
2 tbsp flour
1 1/4 cups cr¸me fra”che
2 tbsp Gruy¸re cheese, grated
salt, pepper
@
15
mn
@
55
mn
@

@
Brittany
@
Fish
@

@
Gros-Plant
@