Ingredients
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4
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lb
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monkfish
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some
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salt and pepper
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2
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chopped garlic cloves
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7
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oz
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chopped onions
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5
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oz
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grated carrots
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1
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small green chili
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2
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tablespoons
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olive oil
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1/3
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cups
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white wine
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2
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tablespoons
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cognac
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¾
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cups
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tomato juice
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2
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teaspoons
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curry powder
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½
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teaspoons
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sugar
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¾
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cups
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sour cream
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Posted by Margo on Mar 8, 2011
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Instructions
Remove the central cartilage from the monkfish. Rinse under plenty of cold running water and pat dry on kitchen paper. Put the two fillets in a long dish. Season with salt and pepper. Cover and microwave on HIGH for 5 minutes.
Puree the onions and garlic in a food processor.
Put the garlic and onion puree in a small casserole.
Cook for 2 minutes on HIGH. Add the carrots, chili, oil, cognac and white wine. Stir well. Cover and microwave on HIGH for 5 minutes. Add the curry powder, sugar and sour cream to the tomato juice and stir well. Pour the mixture into the casserole. Stir thoroughly, taste and adjust seasoning. Drain the monkfish and cut it into ½ inch cubes.
Put into a dish and pour the sauce over. Stir well. Cover and microwave on HIGH for 5 minutes.
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