Monkfish Medallions on Zucchini Spaghetti and Saffron Sauce

Divide monkfish fillet into medallions about 2 cm thick. Salt on both sides, sprinkle with lemon juice and olive oil. Place in a closed steamer dish and add the pressed garlic cloves. Cook in the steamer at 85 °C for 3 minutes (1). Use the resulting stock for the sauce. Wash the zucchini and cut into spaghetti-shaped julienne (there is also an appropriate cutter for this). Steam in a perforated cooking container at 100 °C for 2 minutes (2). Arrange the zucchini strips on plates, place the medallions on top, pour the saffron sauce around them and decorate with some green coriander leaves if desired.Saffron sauce:Reduce the fish stock with Noilly Prat and cream, add the saffron and the spices. Stir in the cold butter well with a hand blender until you get a creamy consistency.

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