For ➍800 g monkfish
1 stalk leek, chopped
1 stalk celery, chopped
1 onion, chopped
1 clove garlic, chopped
35 cl gueuze*
50 g butter
1 sprig thyme, chopped
1 ts parsley, chopped
1 ts chervil, chopped
(sea) salt & (freshly ground black) pepper
Cut the fish in chunks.
Melt the butter in a skillet, large enough to hold all of the fish. Add the leek, celery and onion and fry lightly.
Add the fish. Brown lightly.
Add salt, pepper, garlic and thyme.
Add gueuze and let simmer for 15 m.
Add parsley and chervil.
Lift fish out, keep warm.
Filter sauce and thicken a bit.
Serve with steamed potatoes. Drink a good gueuze with it.
Belgian gueuze (or geuze) is a slightly sour beer, traditionally brewed around Brussels. Mort subite, 'sudden death', is one of the most famous gueuze breweries, best drunk at the Brussels' café with the same name. (The name comes from the swift final step in a card game, popular at the café in the 1920's, when it was visited by civil servants from the nearby Belgian National Bank).More monkfish recipes: monkfish with samphire.
