Difficulty:[usr 1]
First, peel and cut the ginger into fine julienne strips. Reserve in a little water. Cut the leek greens into thin sticks, cook them for 8 minutes in boiling salted water, cool and set aside.
Peel an orange, cut a fine julienne in the zest, cook it for 8 minutes in boiling water, drain it, put it back in the saucepan with the vinegar and sugar. Leave to confit for 5 minutes. book
Cut the monkfish into medallions, salt and pepper from the mill
Extract the juice of the 3 oranges using a juicer, put it in a sauté pan, bring it to the boil, cook the medallions for 5 minutes on each side. Set aside on a paper towel
Filter the cooking juice, put it to reduce on the fire until you obtain 4 spoonfuls of liquid; throw in the juliennes of ginger and orange
Meanwhile, cook the tagliatelle for about 10 minutes in salted boiling water. Drain
Arrange the medallions on each plate, arrange the tagliatelle around them
Finish the sauce by adding the butter little by little. Salt and pepper.
Source:Hubert's Pâte Book for Panzani
