Monkfish Medallions with Carrots and Fennel Vegetables

For the monkfish medallions with carrots and fennel vegetables, wash and clean the carrot and fennel and cut them into strips of the same size as possible. Cut the spring onion into fine strips as well.

Chop the parsley, cut the chives into small rolls, peel the potatoes and cut them into equal pieces.

Cook the carrots (with a few flakes of butter), fennel and potatoes, if possible in two bowls in a pressure cooker.

Depending on the size of the cut, this will take about 10 minutes. During this time, rinse the fish, still clean if necessary, and cut into narrow fillets.

Heat butter in a pan, remove pan from heat, thicken with potato starch and then return to heat. Deglaze with Nolly Prat and fish stock and add the milk.

Season with lemon pepper and salt, add the spring onions and half of the chives, add the fish medallions and let them simmer on low heat for about 5 minutes. Finally, fold in the cream.

Arrange everything decoratively on the plate and sprinkle with the rest of the chives and parsley.

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