Lotte au Poivre
Updated October 9, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 fillets monkfish, about 1 ¼ 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
Nutritional analysis per serving (4 servings)
2 grams carbs; 52 milligrams cholesterol; 245 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 20 grams fat; 1 gram fiber; 296 milligrams sodium; 13 grams protein; 1 gram sugar
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.
Powered by
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