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Cassole de lotte aux épices et touche acidulée

Cette baudroie en cocotte — épices ras el hanout réchauffées, citron préservé qui fend l'acide — c'est patient, lent, honnête. Quand le couvercle se soulève, c'est un parfum qui a attendu longtemps.

Remove the head from the fish, cut it in two, and remove the eyes. Set aside. Carefully trim the monkfish, removing all red and brown flesh. Skin it well so that it does not shrink when cooked. Cut a

50 min 5 portions Facile €€ French ✓ Halal

Ingrédients

453.6 gbaudroie pesant environ 2 kg
59.2 gcitron confit
29.6 goignon
29.6 gpoireau
29.6 gtomate
5 gail
4.9 gpersil
3 gfenouil séché
2 gras el hanout
2 ggraines de cumin
0.5 gsafran
453.6 gbouillon de poulet blanc
500 gpommes de terre moyennes
29.6 gtomates
29.6 goignon blanc
100 golives amères
56.8 ghuile d'olive
4.9 gsel
29.6 gpoivre
4.9 gfleur de sel

Préparation

1
Preparing the fish
2
Remove the head from the fish, cut it in two, and remove the eyes. Set aside. Carefully trim the monkfish, removing all red and brown flesh. Skin it well so that it does not shrink when cooked. Cut a preserved lemon into small matchsticks. Poke them into the monkfish every 3 cm. Cut the fish into two pieces. Set aside.
3
For the stock
4
Peel the vegetables. Chop the onion and leek. Cut the tomato into quarters and lightly crush the garlic. Heat a little olive oil in a large sauté pan and brown the fish head all over. Drain on a rack. Sweat the onion, leek, tomato, and garlic. Return the head to the skillet. Pour in enough stock to come halfway up the pan. When it comes to a boil, add the parsley, dried fennel, and spices. Simmer for about 20 minutes. Let rest and steep for 15 minutes. Strain. Keep warm.
5
Preparing the vegetables
6
Peel the potatoes and cut horizontally into 0.5-cm slices. Dry them on a cloth. Coat them with olive oil and the saffron. Peel the tomatoes, then quarter and seed them. Peel the onion and cut it into fine rounds. Cut the preserved lemon into quarters.
7
Cooking the fish and vegetables
8
Oil the bottom of a casserole. Arrange a layer of potatoes in the bottom, add a layer of onions over them, then the tomatoes, and finally the olives. Arrange the two pieces of monkfish on top. Add the pieces of preserved lemon. Add enough hot stock to cover the vegetables. Cover and cook for 20 minutes on low heat. Add more stock if necessary.
9
Finishing and serving
10
Cut the monkfish into 3-cm-thick slices. Arrange two slices of fish in deep plates and surround with the vegetables. Drizzle with the sauce. Sprinkle with a few grains of fleur de sel. Serve piping hot.
Conseil du Chef

La baudroie en casserole demande un court-bouillon qui INFUSE. D'expérience, on préparait le stock en premier — tête, oignon, poireau coupés en quatre, tomate en quartiers — puis on le cuisait 30 minutes SEUL. Retirer la tête, ajouter les épices entières — cumin en graines, fenouil séché — puis la baudroie. Le citron préservé ? Coupé fin, ajouté 10 minutes avant de servir. C'est la retenue qui fait la grandeur.

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