Recipe: Butternut Squash Velouté and Monkfish Medallions

1 Peel, deseed the pumpkin and cut it into cubes,

2 Put it in a pot, add one liter of poultry stock and the diced potato, pepper, only salt after due to the stock.

3 Simmer for 20 minutes, until the vegetable is tender to the touch, blend, adjust seasoning, add nutmeg and raw monkfish medallions.

4 Simmer over low heat for about 20 minutes.

5 Serve with a drizzle of crème fraîche.
A very simple and delicious recipe!
A variation, with lobster petals, an appetizer that delighted my guests. Expensive of course, but once in a while!!! And above all the pleasure of pleasing!
The trick if your velouté is too thin when serving, add a few spoonfuls of mashed potatoes, I know it's a horror for purists but emergency solution! My apologies Chef for this advice!
Kisses.
Martine