Remove the skin and the central bone of the monkfish, cut it into medallions (3 or 4 per person). Put it on the work table, salt and pepper on each side.
Peel and finely chop the shallots, put them with the raspberry vinegar in a sauté pan, reduce until only the value of a teaspoon remains. Moisten with the fish stock.
In the first broth, poach your monkfish medallions for about 2 minutes on each side. Once cooked, set aside on a warm tea towel. Let the cooking reduce until there are only 4 tablespoons of liquid left. Pass through a fine sieve.
Turn the zucchini into olives (or, failing that, into slices). Poach them for 2 minutes in salted boiling water. Book.
Arrange the monkfish medallions on plates or a serving platter. Put the cooking back on the heat, adding the zucchini (lengthen with a little stock if necessary). Pepper. Put the plates or the serving dish in the oven. Whip this butter sauce by winnowing, that is to say by giving a rotary movement to the sauté pan until the butter is completely incorporated into the sauce.
Take out the plates or the dish and coat the fish, distributing the zucchini. Garnish with shredded chervil.
My advice:Cook the zucchini “al dente”. Overcooking would spoil the quality of the dish.
Joëlle's point of view:Raspberry vinegar can be found in luxury grocery stores, but now everywhere in supermarkets.
