Lotte au Citron

Ingredients for 4 servings:

• 750 g monkfish fillet(s), skinned
• 3 lemons, untreated
• 2 onions
• 50 g butter
• 100 g sugar
• 100 ml sour cream or crème fraîche
• 1 tbsp honey, e.g. acacia honey
• 150 ml meat broth, if available from veal bones
• 250 g tagliatelle, if possible fresh
• n. B. Pepper, black
• n. B. Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Monkfish from the south of France

Thinly slice 2 lemons and simmer in a little water in a saucepan until the water has almost evaporated. Add cold water and repeat the process. Dissolve the sugar in a quarter liter of water, add it, and simmer for about 15 minutes until it reaches a jelly-like consistency. Cover and remove from the heat. Dice the onions and sauté them with the butter in a large pan until translucent. Add the honey and brown lightly. Add the juice of 1 lemon and thicken slightly. Then stir in the meat broth, season with salt and pepper. Place the pasta on a heat-resistant tray and cook. Add the monkfish to the pan with the onion, honey, and lemon sauce and bring to a boil. After about 6 minutes, cut into 5 cm thick slices and simmer gently for a short time. Heat the sour cream in a saucepan and stir it into the drained pasta along with about half of the drained lemon slices from the confit pot (this is the one with the gelatinized lemon slices; the sugar mixture remains). Season with salt. Serve the remaining lemon slices on plates with the pasta, monkfish slices, and sauce.