Recipies

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Monkfish with Champagne Sauce and Tagliatelli

Nutritional values (per serving)
Calories 379 kcal
Fat18 g
Sodium 157.0 mg
Carbohydrates21 g
Protein 23 g
Phosphorus 358 mg
Potassium637 mg
Liquid265 ml
Ingredients (6 Serves )
  • 700 g monkfish cut into chunks
  • 3 tablespoons sunflower oil
  • 35 cl champagne
  • 25 cl crème fraîche
  • 2 carrots
  • 2 zucchinis
  • 100 g fresh tagliatelli
  • 5 pepper berries
  • parsley sprigs
  • coriander sprigs
moderate
Nutrition Tips

To reduce the potassium level of this dish, you can first slice the carrots and zucchinis and soak them in lukewarm water for 2 hours, discarding the water.

Directions

Sauté the monkfish in oil until golden brown. Add pepper. Pour in the champagne, cover and let cook for 15 minutes. Add crème fraîche and let heat over low flame for a few minutes. Cook the fresh tagliatelli in boiling water. Wash and peel carrots and zucchinis. Cut vegetables into thin strips using a vegetable peeler or mandolin. Boil a large quantity of water. Immerse carrots first. After 4 minutes, add zucchinis as boiling resumes. Drain all vegetables. Arrange on a plate the monkfish topped with champagne sauce accompanied by fresh tagliatelli and vegetable tagliatelli. Add pepper. Sprinkle finely chopped coriander and parsley.

Nutrition Tips

To reduce the potassium level of this dish, you can first slice the carrots and zucchinis and soak them in lukewarm water for 2 hours, discarding the water.

Origin: France
 
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