• 1 veal’s tongue • 1.2 kg of monkfish • 1 carrot • 1 leek • 1 medium sized onion • 1 clove of garlic • finely chopped spring onions • 1 glass of white wine • beef broth • 1 spoonful of tomato paste • 100g of flour • 20g cayenne pepper • a glass of cognac • olive oil • salt and black pepper
+4
