Monkfish in red wine

Preparation:

Preparation: Chop a shallot and a carrot, brown them in a pan with a knob of butter. Sprinkle with the brandy, let it evaporate, add the red wine, salt and pepper, add a few sage leaves, a sprig of thyme and a splash of vinegar. Leave to cook over low heat and with the container covered for about 20 minutes. Filter this sauce, pour it back into the pan and heat it very well. Cut the fish into regular pieces, remove the skin, place them in the sauce pan and cook for 10 minutes. Remove the fish from the container and keep it warm. Reduce the sauce over high heat, tie it with a spoonful of flour and a knob of butter, stir and switch off after 10 minutes. In another pan, sauté the chopped onions in a little oil, then add the mushrooms and pour in the sauce. Mix the ingredients. Add the fish and cook over low heat for 5 minutes. Arrange on serving plate and serve. Accompanying wines: one of the rules of food-wine pairings recommends the choice of the cooking wine itself; in this case the light reds of the last harvest are very suitable, such as: Bardolino DOC, Sangiovese Di Romagna DOC, Solopaca Rosso DOC.