Europe 1 12:20 p.m., July 3, 2022
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
For 4 people.
A beautiful 1-1.2 kg monkfish fillet
4 peppered artichokes
300g shelled peas
2 zucchini
5 carrots with leaves
2 eggplants for the caviar
A few basil leaves
1 punnet of raspberries
200g cherry tomatoes
1 lemon
Olive oil, butter
Preheat the oven to 160°C.
Salt and pepper the monkfish.
In a skillet over high heat, brown the fillet on all sides with a good drizzle of olive oil.
Remove to a dish and bake for 15 mins.
(Chef's tip: check the cooking with a metal needle or the tip of a knife plunged into the flesh. If it comes out lukewarm or a little hot, the cooking is finished.)
Meanwhile, peel carrots and turn the artichokes.
Lemon the artichokes to prevent it from turning black.
Cut them coarsely Brown them in a very hot pan with a knob of butter and water halfway up the vegetables. Check the cooking with a knife.
At the end of cooking, add the peas and mix.
Remove, cut the zucchini into slices and brown with a little oil.
Take the fish out of the oven.
Raise the oven to 180°C, arrange the cherry tomatoes in a dish, with a drizzle of olive oil, a pinch of fleur de sel and a turn of pepper, bake for 2 minutes until they burst.
Arrange the monkfish in the middle of a dish with the vegetables around it and add the raspberries for acidity and a few basil leaves.