I tend to follow the adage "Learn the rules so you can break them properly"
Couldn't agree more...
even the Dalai Lama is onboard
Know the rules well, so you can break them effectively. Dalai Lama
Even Pepin changes things up, no cream or flour in this one.
Monkfish à l'Américaine
Essential Pepin by Jacques Pepin - serves 4
About 2 pounds monkfish, preferably large fillets
2 tablespoons olive oil
1 onion, cut into ½" pieces (1 cup)
1 carrot, peeled and cut into ½" pieces (1/2 cup)
1 small leek, trimmed, leaving some green, split, washed and cut into ½" pieces (1 cup)
1 stalk of celery, cut into ½" pieces (1/3 cup)
1 ¼ cups chopped tomato
2 tablespoons tomato paste
3 garlic cloves
1 teaspoon herbs de Provence
1 ½ teaspoons kosher salt
1/8 teaspoon cayenne pepper
½ teaspoon fennel seeds
½ cup fruity white wine
1 tablespoon Armagnac or cognac
1 cup water
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
Cut monkfish into twelve pieces. Heat the oil in a large heavy saucepan until hot but not smoking. Add the onion, carrot, leek, and celery and cook over medium-low heat for 5 minutes. Add tomato, tomato paste, garlic, herbs de Provence, salt, cayenne, fennel seeds, wine, brandy, and water, bring to a boil, and cook over medium heat for 5 minutes.
Add fish, cover, and simmer gently over low heat for 15 minutes. Remove the pieces of fish from the saucepan and set aside on a platter. Add the butter to the mixture in the pan and, using a hand blender, emulsify the vegetables into a fine puree. You can also leave the sauce chunky if you prefer. Add the fish back into the sauce, sprinkle with the tarragon, and bring to a boil to heat through. Serve with rice.