For 6 people
1 kg monkfish tails
1 can of tomato paste
2 tablespoons of whiskey
1. Cook the monkfish in court-bouillon with salt and lemon juice.
2. Beat the eggs, tomato paste, and whiskey. Add salt and pepper.
3. In a buttered loaf pan, alternate a layer of the egg-tomato mixture with a layer of monkfish until the pan is full.
Finally, bake in a bain-marie for about 1 hour at 225°C.