Recipe: Monkfish Cheeks in Menton Cream

1 In a saucepan, melt the butter, then add the shallot and mushrooms, salt and pepper and let sweat gently for 8 minutes.

2 Then add the white wine, let reduce for 4 minutes and finally pour in the cream, zests and lemon juice, taste the seasoning, bring to a boil then add the cheeks, cook for 4 minutes then cover and turn off the heat for 15 minutes (flavor osmosis).

3 Then drain into a bowl, recover the juice and reduce it by half then add your mixture and bring to a boil, that's it, it's ready.
Choose to serve with a garnish that suits you personally, I made a saffron pilaf rice.
* Or an untreated organic lemon