Layered monkfish and Andorran veal’s tongue stew
Ingredients:
• 1 veal’s tongue
• 1.2 kg of monkfish
• 1 carrot
• 1 leek
• 1 medium sized onion
• 1 clove of garlic
• finely chopped spring onions
• 1 glass of white wine
• beef broth
• 1 spoonful of tomato paste
• 100g of flour
• 20g cayenne pepper
• a glass of cognac
• olive oil
• salt and black pepper
Cooking method:
In a large casserole dish, heat up the beef broth and add the tongue. Leave this to boil for about 2 hours, after which the skin should be removed from the meat. Meanwhile, add the carrots, leeks, onions, garlic and tomato paste to a frying pan and leave them to sweat in olive oil. Once the tongue has been prepared, add the vegetables and flambe with the cognac to add colour.
Next, pour the flour and cayenne pepper over the top of the stew and carefully mix them in. Add the glass of white wine and season to taste. Remove the tongue, slice it at an angle and return it to the pan so that it absorbs the flavours from the broth during the cooking process. Leave everything to cook slowly over a low flame.
Using a non-stick frying pan, add a little olive oil and fry the monkfish on both sides.
Once the stew is ready, layer the ingredients onto a place and garnish with the finely chopped spring onions.
Serve with a roll of puff pastry.
Bon Appetit!
