Monkfish and courgette tagliatelle with Beaufort shavings

Preparation

1. Wash the courgettes and remove the ends. Cut them lengthways into slices 3 to 4mm thick. Cook for around 25 seconds in a large quantity of boiling, salted water. Quickly plunge them into cold water, then drain.

2. Cut up the monkfish fillets into strips, not too thick. Slice off long shavings of Beaufort, using a peeler. Set aside. Squeeze the ½ lemon.

3. In a bowl, combine the lemon juice, honey and olive oil, add salt, pepper, then mix. Add the well-drained courgettes.

4. In a large frying pan, heat up a bit of olive oil at very high heat, then flip over the salted and peppered fish, twice. Each batch should cook for around 5 to 6 minutes.

5. Place the cooked monkfish with the courgettes and delicately mix by hand. Share out the fish, the courgettes and the sauce amongst the plates. Top with the Beaufort and a few sprigs of chervil.

   Tip: To cook the monkfish, use a very large frying pan: to ensure the fish browns evenly, the pieces shouldn't touch each other or overlap. Place the very cold Beaufort shavings on top of the very hot fish and serve immediately; it’s the temperature contrast that gives this light recipe its distinctive flavour.
   Accompaniment: Serve with a nice bottle of Côte-Rôtie wine.