Lotte au Poivre

Name: Lotte au Poivre
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 fillets monkfish, about 1 1/4 pounds; 2 teaspoons crushed white peppercorns, or coarse black pepper; Salt to taste; 2 tablespoons olive oil; 2 tablespoons finely chopped shallots; 4 tablespoons dry white wine; 4 tablespoons soft butter; Chervil or dill sprigs for garnish

Recipe from Benoit

Adapted by Pierre Franey

Updated Oct. 10, 2023

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 4(28)
Comments: Read comments

Featured in: In France, A Fondness For Homey Classics

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Ingredients

Yield:4 servings

4fillets monkfish, about 1¼ pounds
2teaspoons crushed white peppercorns, or coarse black pepper
Salt to taste
2tablespoons olive oil
2tablespoons finely chopped shallots
4tablespoons dry white wine
4tablespoons soft butter
Chervil or dill sprigs for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Coat the fish on both sides with the pepper. Sprinkle with salt to taste.
Step 2
Heat the oil in a black cast-iron skillet over a medium flame. Add the fish immediately and cook for about 2 minutes until lightly browned. Turn the filets, cover tightly, lower the heat and cook for 3 minutes. Transfer the fish to a warm plate and keep warm.
Step 3
Add the shallots to the skillet; stir and cook over a medium heat until wilted. Add wine and bring to a boil, stirring. Reduce by half, add butter and blend well. Spoon the sauce over each fillet. Garnish with a sprig of chervil or dill.