For 4 people:
Ask your fishmonger to remove the skin of the monkfish.
Remove the spine and cut large cubes.
Wrap each piece of monkfish with smoked chest make the brochettes(2 par personne avec 3 morceaux par brochette).
Peel and mince the shallots.
In a casserole, make melt the butter, add half the shallots and let Brown.
Trim, wash cabbage and slice into thin strips.
Add the cabbage in the pressure cooker, stir well for 2 minutes, moisten with PEAR Domfront (keep 10 cl), season with salt and pepper and cook covered for 15 minutes.
Heat remaining butter in a frying pan, fry the skewers.
Rid the skewers and place them on the cabbage in casserole dish and leave it on the corner of the fire time to finish the sauce.
In the Pan, throw the rest of the shallots and the PEAR cut into cubes, well jump, flambé with Calvados, anchor with 10 cl of PEAR Domfront and sour cream.
Bring to a boil, check the seasoning.
Serve the brochettes on a bed of cabbage with a cord of sauce.
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