Recipe for Monkfish in the Armorican Style, Harlequin Carrots

In a skillet, sauté the crabs in olive oil until they turn red. Add the diced carrots and onions.

Sauté the aromatic garnish, flambé with brandy, add white wine, then reduce.

Moisten with fish stock, and add a bouquet garni, crushed garlic, and tomato paste. Season with salt and chili pepper.

Cook for 20 minutes. Crush the shells with a rolling pin and skim regularly. Cook again for 20 minutes.

Strain through a sieve and then through a fine mesh. Reduce the sauce by boiling it. Add cream and thicken with starch if needed. Adjust the seasoning.

Brown the pieces of fish in a pan with olive oil. Season with salt and paprika. Finish cooking in the oven at 200°C for 8 minutes (depending on the thickness of the pieces).

Cut the carrots into sticks or cubes. Cook separately in boiling salted water. Drain and cool, then sauté them in butter.

To finish, plate the monkfish and carrots on dishes, and drizzle with the sauce.