ingredients

4 monkfish medallions
100 g of Sbrinz AOC 24 months
500 g new potatoes
1/2 foot of celery branch
25 cl of coconut milk
1 natural yoghurt
1 tbsp. to s. curry
1 tbsp. to s. turmeric
1 big clove of garlic
1 1 1 tbsp. to s. olive oil
1/2 cuil. to c. from Maïzena

Equipment

1 medium saucepan 1 small
1 stove

Steps

Monk with curry, cheese sauce

In advance: cook 1 min in the medium saucepan 1 tsp. of oil, pressed garlic, turmeric and curry powder. Add the coconut milk, simmer for 10 minutes over low heat. Add scraped potatoes, salt, freshly ground pepper, cover, cook approx. 25 min on low heat. Take off the heat, add the yogurt, mix.

15 min before serving: cut the celery into sticks, cook for 2 min in the pan covered with 1 dl of water, salt. Open, let the water evaporate, pour into a covered bowl with 1 tbsp. to s. oil, pepper, cover. Cook the monkfish 10 min double-sided on low heat with 1 tbsp. of oil, salt, pepper.

At the same time: heat the cornflour diluted in 6 cl of water and Sbrinz in pieces in the small saucepan while turning over low heat. Add 2 tbsp. to s. of curry sauce in this fondue.

To serve: put the monkfish on 4 plates, pour the fondue on it. Quickly heat sauce and potatoes, pour them around with celery.

tips

Sbrinz. This Swiss cheese has a strong taste that makes it a condiment: it replaces in spice sauce and small amount of chilli. Use it also grated in seasoning. Approx. € 18 / kg, at cheese makers and supermarkets.

Variant. In step 4, before reheating, mix in the sauce 2 tbsp. to s. frozen extra-fine peas.