Monkfish on Zucchetti Ragout

Cut the monkfish into medallions, season, flour a little and fry in the frying pan with oil and butter until golden.

Sauté the shallot and garlic in oil, add the zucchini as well as the kitchen herbs and steam until crisp. Boil the cream until half and add to the vegetables at the end and season well.

Score the tomatoes, remove the base and put them briefly in boiling water until the skin starts to peel off. Rinse in cold water and remove the seeds. Cut the flesh into cubes and add to the vegetables with the parsley just before serving.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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