Ratings: 1/5 stars
- 100 g monkfish per person
- 4 peaches
- 1/2 dl red wine
- 1 liter fish broth
- 200 grams of butter
- salt and oil
- Pumpkin slices.
- We take three clams from the monkfish’s waist and pass them through a non-stick frying pan. They must be fried.
- We sprinkle a schnitzel with a layer of caramelized peaches.
- Red wine oil: add equal parts of fish broth and red wine.
- Reduce the syrup and mount with the butter.
- Caramelized peaches: Cook the peach slices in a light syrup and caramelize over the silpat.
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