Monkfish cheek, coconut broth and vegetable spaghetti
For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
This recipe from Lauraine Raiteux,chef at Cocotte & Papille in Château-Renault, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4
Preparationtime : 30 min
Cooking time: 15 min
Ingredients for Lauraine Raiteux 's monkfish cheek and coconut broth
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4 large monkfish cheeks
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1 knob butter
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Salt and pepper
For the coconut broth
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20 cl coconut milk
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1 lemon
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1 lime
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1 white onion
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1 stick lemongrass
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1 piece ginger
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1 spring onion
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Olive oil
For the vegetable spaghetti
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2 carrots
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1 long turnip
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1 butternut squash
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1 piece ginger
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1 clove garlic
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1 tablespoon olive oil
Steps forLauraine Raiteux 's monkfish cheek and coconut broth
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Coconut broth: Peel and chop the onion. Zest the lemon and lime in a bowl, then add the juice of both lemons. chop the green onion, ginger and lemongrass and add to the bowl.
- Heat a saucepan with a little olive oil over medium heat. Once hot, add all the previously prepared ingredients, stirring to brown well. Deglaze with coconut milk . Bring to the boil, then reduce by a third over low heat. Strain the stock through a chinois étamine. Set aside.
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Vegetable spaghetti: Peel the carrots, long turnip and butternut, then cut lengthwise into 5 mm-thick strips using a mandolin to form the spaghetti.
- Peel andchop the ginger and garlic clove.In a hot wok, add theolive oil , ginger, garlic and vegetables, stir-fry for about 2 min until crisp.
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Baked monkfish: Place the monkfish in a dish with a little butter, place in the oven at 175°C and cook for 5 to 6 min.
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Presentation: Place a circle in the center of the plate and arrange the vegetables. Place the monkfish on top and pour the coconut broth around the vegetables. Season with salt and pepper.
Has this recipe inspired you to discover Lauraine Raiteux's cuisine ? Read the Gault&Millau review of Cocotte & Papille.
