Epicerie de France

Give your meals
the French touch

Monkfish à l'armoricaine and mini vegetables

ready-meals

The chef's touch

"Firm fish paired with leek fondant, an exquisite combination" With its cognac sauce flavoured with a hint of garlic and paprika, this fragrant recipe lends itself well to a delicate mixture of textures. Softened leeks or pilau rice are wonderful accompaniments for this meaty monkfish and mini vegetables.

Serving suggestions

Surrounded by sliced carrots and leeks, monkfish à l'armoricaine is given a majestic touch when served with a little mound of pilau rice or risotto.

Storage

Store dry and cool, keep away from light and humidity. After opening, keep refrigerated and consume within 48 hours.

Preparation

3 MINUTES
in the microwave

Pull the seal to remove it and place the jar into the microwave oven with the lid on. Heat 3 minutes at medium power.

15 MINUTES
in a bain-marie

Boil water in a pan. Pull the seal, remove the seal and the lid, and place the jar in the pan. Heat 15 minutes at medium heat.

5 MINUTES
in a saucepan

Pull the seal, open the jar and pour the velouté in a saucepan. Heat 5 minutes at medium heat.

Ingredients

Monkfish 40%, water, carrots, leeks, crème fraiche (milk), tomato purée, starch, herbs and spices (including Cayenne pepper), tomato juice, cognac, white wine, butter, shellfish extract, salt.

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