Alberto's monkfish with tagliatelle

Ingredients for 6 servings:

• 600 g monkfish fillet(s)
• 400 g cream
• 500 ml broth, not too strong
• 80 ml Noilly Prat
• 1 red bell pepper(s)
• 2 carrots
• 2 zucchinis
• 1 onion(s), finely chopped
• 1 garlic clove(s)
• 0.2 g saffron powder
• 2 tbsp dill, chopped
• butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the monkfish into pieces. Season well and fry briefly. Set aside. Cut the zucchini, carrots, and bell pepper into thin strips and add to boiling salted water. Blanch for 3-5 minutes and then rinse with cold water. This will help the vegetables retain their vibrant color. Set aside. Sauté the onions and garlic in the butter until translucent. Add the Noilly Prat and let it evaporate. Dissolve the saffron in the hot stock and add it. Bring to a boil. Pour in the cream and reduce by 1/3. Season to taste. Add the dill, bell pepper, and zucchini and mix. Transfer to an ovenproof dish and arrange the fish fillet pieces on top. Grill to au gratin. Serve with homemade ribbon pasta or tagliolini.