Monkfish with mango, passion fruit, mustard sauce and tagliatelle

Ingredients for 2 servings:

• 1 tbsp butter
• 1 onion(s), diced
• ½ can mango(s) (alternatively fresh)
• 2 passion fruit
• 1 tbsp mustard (Dijon)
• 100 ml sweet cream
• 200 ml chicken stock
• 300 g monkfish, cut into medallions
• 200 g pasta (tagliatelle)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve the passion fruit and scoop out the flesh with a spoon. Place it in a small saucepan and bring to a boil. Once the flesh has separated from the seeds, press the fruit through a fine sieve into a small mug (do not include the seeds). Add the mango and a little juice from the can and puree. Add the tagliatelle to boiling water according to the package instructions. Then drain through a sieve. Meanwhile, fry the fish medallions in a hot pan for about 10-15 minutes. Meanwhile, in another pan, sauté the diced onions in melted butter until translucent. Deglaze with chicken stock and add the mango and passion fruit mixture. Bring to a boil. Stir in Dijon mustard, salt, and pepper to taste. Plate everything and serve immediately. Tip: Leftover mango makes a great mango sorbet for dessert.