Difficulty:[usr 1]
Cut 3 steaks per person from the piece of monkfish. Salt. Arrange the mignonette on a plate and press each steak on each side.
Put the olive oil in a skillet over high heat and sear the steaks on each side. Degrease.
Add the fine Languedoc, reduce until almost dry, add the stock and cook for 8 to 10 minutes.
Remove the steaks, drain them on a clean cloth or on a sheet of absorbent paper. Keep warm.
Add the crème fraîche to the sauté pan, let reduce again until it thickens.
Arrange the monkfish steaks in the serving dish, keep warm.
Finish the sauce by mixing in the butter, salt. Take the dish out and cover with the sauce.
My advice: If you can't find a mignonette, crush some peppercorns with an empty bottle.
Joëlle's point of view: Personally, I would add a slight hint of saffron pistil to the sauce.
Suggested wine: Meursault or white hermitage.
