December 12, 2019

Recipe: Tagliatelle of zucchini and monkfish, chips of Beaufort

For 4 people
Preparation 25 minutes
Cooking 5 minutes
Easy level

Ingredients:
3 zucchini
600 g monkfish
100 g of Beaufort
1 lemon
1 sugar spoon of honey
8 tablespoon of olive oil + a little for cooking
a few sprigs of chervil
salt and pepper

Preparation:
Wash them zucchini and eliminate the ends. Cut them in length into strips of 3 to 4 mm. Cook them about 25 sec in a large volume of boiling salted water. Immerse them immediately in cold water and drain them.

Cut monkfish fillets into thin strips. Detail the Beaufort in long chips, with a thrift. Book it! lemon. In a bowl, combine the lemon juice, honey and olive oil, salt, pepper and mix. Add them zucchini well drained.

In a large skillet, heat a little olive oil over very high heat, then sauté the salted and peppered fish in half. Count 5 to 6 min. for each batch.
Place the cooked monkfish with the zucchini and mix gently with your hands. Divide the fish, zucchini and the sauce on the plates. Place over the Beaufort and a few sprigs of chervil.

(Recipes from the book Hachette Pratique "Beaufort high in flavors")

Michelin star chef Simon Hulstone creates a cannelloni of squid and oxtail recipe (December 2019).