Difficulty:[usr 2]
Lightly flour the monkfish pieces.
Heat 20 g of butter in a large frying pan. As soon as it foams, brown the fish pieces on both sides. Drain and set aside on a plate.
Rinse the pan. Peel and finely chop the shallots. Melt the rest of the butter in the pan, add the shallots to sauté gently, add the white wine and green pepper, let boil gently to reduce by half.
Pour in the cream, salt and boil for 2 minutes. Return the monkfish to the sauce, cover and cook for 10 minutes.
Serve with tagliatelle.
