Monkfish Under Pistachio Crust with Pea Ravioli and Vanilla Beurre Blanc

For the monkfish fillets (150 g per person), mix oil, lemon peel and Espelette pepper, massage in well and leave to steep for 4 hours at room temperature.

For the pistachio crust, puree all the ingredients, place in a freezer bag, press flat and place in the fridge.

For the limoncello jelly, soak the gelatine in cold water. Heat the lemon juice, squeeze out the gelatine and then dissolve it in the juice and mix it with the limoncello. Pour into a flat form and let it solidify in the refrigerator.

Make a dough out of eggs and flour, wrap in foil and let rest a little. Boil the peas in a little water for about 5 minutes, drain and puree with Parmesan, flour, egg, cream cheese and mint. Season with salt and pepper. Roll out the dough in the pasta machine (setting 7), moisten the noodle plates with a little water, add a teaspoonful of filling (make sure there is enough space), cover with dough and cut out ravioli with a circular cutter and press the edges together. Cook in boiling salted water for about 3 minutes, mix with a little butter and keep warm.

Sear the fish for 2 minutes on each side and then cook in the preheated oven at 150 degrees. Set the oven grill to 200 degrees. Cut the pistachio crust into pieces and place on the fish and press down. Bake under the preheated grill for about 3 minutes.

While the fish is cooking in the oven, finely chop the shallot for the sauce, add the stock, wine, vinegar and Noilly Prat and bring to the boil. Cut open the vanilla pod and scrape it out, add to the sauce with the pulp and reduce to half. Season with salt and pepper, remove the vanilla pod. Then assemble with butter while the crust is baking on the fish. Then arrange the ravioli, nap with the sauce, arrange the fish and scrape the limoncello jelly into small, separate molds. Arrange on the plate as well. Serve immediately.