Lotte à la Basquaise
- Cooking Time40 mins
For the Fennel and Radish Salad
1. Pour a third of the olive oil in a casserole dish and add the sliced onions and garlic. Season lightly with salt, cover it with a lid and sweat gently for 10 minutes.
2. In a frying pan, add a third of the oil and fry the peppers. Season it with salt and pepper and cook gently for 5 minutes. Add the red wine vinegar then add to the onions.
3. Pour in the white wine, reduce it and then add the tomatoes, thyme, anchovy, chicken stock and N’duja and allow it to simmer for 5 minutes.
4. Stir in the drained beans. Pour the remaining olive oil into the frying pan, season the monkfish and quickly brown for 1 minute.
5. Add the monkfish to the casserole and cover it with a lid and simmer it for 7 minutes.
6. Meanwhile, make the salad by placing the fennel and radish in a bowl of iced water for 5 minutes. Drain it and put it in a clean bowl, add the rest of the ingredients and season to taste.
7. Check the monkfish is cooked by inserting a cocktail stick through the flesh. If it slides in easily, then it’s cooked. Add the basil and serve immediately.
Lotte à La Basquaise
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