Monkfish with ginger sauce and glazed carrots by Sarah Tatouille

Gently peel your carrots.

Place them in the bottom of a pan with 1 drop of olive oil, 15cl of fish broth, butter in pieces, cloves of garlic peeled and cut in half without the germ and sugar.

Cover the carrots with parchment paper cut the size of the pan and cook for 10 to 12 minutes over medium heat.

Meanwhile, reduce the rest of the smoked fish over high heat, add the cream, the ginger, season and let a little thicken.

In a frying pan heat the olive oil and cook the monkfish fillets for about 4 minutes on each side.

Serve with rice.

Recipe by Sarah Tatouille

See recipe here