Pan-fried monkfish steaks in a shrimp jus served with acini di pepe pasta
- 4 monkfish steaks (approximately 170 g each)
- Olive oil, for frying
- Garlic-infused olive oil, to drizzle
- 150 g acini di pepe pasta
- 100 ml single cream
- 30 g Parmesan
- 300 g pepper ragout
- 400 ml shrimp sauce
- Tarragon, dill, chervil and parsley leaves for garnish
- Curry powder, salt and pepper
Boil the pasta in a large pot of salted water.
When cooked ‘al dente’, drain and rinse.
Heat the cream with a splash of garlic-infused olive oil and add the pasta, pepper ragout and chopped tarragon.
Allow to thicken slowly, stirring with a spatula.
Remove from the heat, add the finely grated Parmesan and season to taste.
Heat the shrimp sauce and froth it using an electric hand blender.
Heat some garlic-infused olive oil in a non-stick frying pan.
Season the monkfish with salt, pepper and curry powder and brown on both sides over a high heat for 5 minutes.
Bake in the oven at 200°C.
Place a steel ring on warmed plates, fill with a layer of pasta and add the monkfish on top.
Top with the hot shrimp sauce.
Garnish with fresh herbs.
You can substitute cod for monkfish.