Lotte au Poivre
Updated Oct. 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
245 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 296 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes