Salted monkfish with fresh pasta and orange sauce
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Ingredients
- 800 g of monkfish, quartered
- 8 oranges
- 400 g of fresh pasta
- Single cream
Monkfish is a much-loved fish that goes with all sorts of accompanying dishes. Try out this daring recipe!
Step-by-step method:
First, remove the bones from the monkfish, which you can use for making a broth.
Then, juice the oranges and place the juice over a hob on medium heat, leaving it to reduce. Once it is reduced, add a bit of single cream, until you have the right consistency.
Boil the pasta in water with salt and olive oil, and once cooked, sauté it to draw out its flavour.
The monkfish only needs to be sautéed with a bit of oil. It is better left raw.
Now all you need do is serve: first the pasta, then a few uncooked orange segments, the monkfish and, finally, the sauce.
Ingredients
- 800 g of monkfish, quartered
- 8 oranges
- 400 g of fresh pasta
- Single cream