Meet Mamie Annie, Guillaume’s mother from France. “Mamie” means grandma in French so “Mamie Annie” is what our kids call her.
In true French tradition, Annie is a wonderful cook, so over the coming weeks I’ll try to document some of her dishes for you because they are in one word – delicious!
On Sunday we visited the Auckland Fish Markets where Annie chose some fresh Monkfish and prepared “Lotte à l’Amoricaine” for dinner. This dish originates from Armorica, the name given in ancient times to Brittany and its surrounds. The name means “small sea” in Britannic language.
You should give it a go; it’s simple to cook. This is what you need:
1 kg monkfish fillets
1 kg ripe tomatoes
250ml dry white wine
1 shot glass of Cognac
2 – 3 tablespoon tomato paste
10 shallots sliced
5-10 drops of Tabasco (depending on taste)
Extra virgin olive oil
Freshly chopped parsley
Salt and pepper
Rice to serve with
Peel and de-seed the tomatoes, remove any juice, chop and put aside.
Wipe the fish with a tea towel to remove any moisture and cut into large bite size pieces, heat 2 -3 tablespoons of oil in a heavy based pan and bring pan to very high heat (to prevent fish boiling) and sear fish in batches until almost cooked, return all of the fish to pan and throw in the cognac and light it to do a “flambé”. Put the fish aside.
Meanwhile return pan to low heat and sweat the shallots then add tomatoes, Tabasco, white wine and bring to a gentle boil and then lower to a simmer and reduce for 10-15 minutes.
Season to taste, add the fish, sprinkle with chopped parsley and serve with rice.