Monkfish in Cognac and Pink Peppercorn sauce with Zucchini & Carrot Ribbons

If you feel a little adventurous and ready to light the fire tonight, this easy French recipe might just be what you need. Simply prepared and rich in flavors, what makes this healthy recipe of monkfish served with zucchini & carrot ribbons so special is its sauce. The real trick here is flaming the fish with cognac and sprinkle some pink peppercorns in the creamy sauce.

Ingredients

Serves 2

One large piece of monkfish, enough for two
2 tbsp flour
Olive oil and butter
1 cup heavy cream liquid
1/3 cup Cognac (or any other Brandy)
1-2 tsp pink peppercorns
Salt and pepper
3 large zucchini
6 large carrots

Directions

1. Wash the zucchini and cut the ends off.

2. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center.

3. Repeat the same process with the carrots, the only difference there won’t be any seeds in the center to avoid.

4. Blanch the vegetable strips for 2-3 minutes in salted boiling water, then drain them and set aside.

5. Slice the monkfish into large cubes.

6. Place the flour in a plate, season with salt and pepper and roll the monkfish in it.

7. Heat a frying pan to medium and add some oil and butter. Fry the monkfish until it is lightly browned on all sides and about half cooked.

8. Add the cognac into a small saucepan over medium heat, wait until it becomes warm, then light it with a flame. Quickly pour the Cognac in flame over the fish and flambé by shaking for a couple of seconds until all flames disappear (beware the flames can go quite high, make sure to take your distance and move the frying pan away from the stovetop), then add the heavy cream.

9. Bring the sauce to a gentle boil.

10. Add about a tsp of red peppercorns and let it simmer for 2 minutes.

11. Reduce the heat and stir until the sauce is a nice thick consistency, for about 5-10 minutes.

12. Meanwhile, melt a bit of butter or oil in a sauté pan, and brown the carrot and zucchini strips for a few minutes (the vegetables should remain slightly firm). Season to taste.