Season the baudroie well. Mix well the juice of one lemon and the Worcestershire sauce and spread evenly over the tranches. Leave to stand for about 2 hours.
Dust the baudroie tranches with flour. Heat butter in frying pan. Add steaks to skillet and cook until golden on both sides. Arrange on preheated platter and keep warm.
Add herb butter to frying pan. Add shallots, mange tout mushrooms and parsley, sauté about 5 min until soft. Remove the frying pan from the fire. Pour in the cream and stir gently. Serve the seasoned sauce over the Baudroie tranches.
Serve with parsley or dried rice potatoes.
Baudroie or lotte de mer: Atlantic monkfish.
Body flattened at the front, compressed laterally at the back. The huge head is broad, the lower jaw protruding. The small eyes are on the top of the head. The mouth is monstrously large and armed with backward pointing strong and pointed fangs. With two movable fishing organs on the top of the head. The pectoral fins are enlarged like arms, allowing the anglerfish to crawl or possibly ‘stride’ along the bottom.
Size: 40 to 60 cm, maximum length 200 cm and weight 40 kg.
Commercial form: usually without head, only the boarfish, with or without skin.
Firm white meat of crustacean-like flavour, completely boneless.
* From the delicatessen dept. Grocery store
Our tip: As an alternative to fresh herbs, you can use a
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