Difficulty: Easy
Peel the ginger and cut into fine julienne strips. Reserve in a little water. Slice the leek greens into thin sticks, blanch for 8 minutes in boiling salted water, then cool and set aside.
Peel one orange and cut a fine julienne from the zest. Blanch for 8 minutes in boiling water, drain, then return to the pan with the vinegar and sugar. Confit for 5 minutes and set aside.
Cut the monkfish into medallions, season with salt and freshly ground pepper.
Juice the remaining 3 oranges and pour into a sauté pan. Bring to a boil and cook the medallions for 5 minutes on each side. Remove and drain on paper towels.
Strain the cooking juices and reduce over heat to about 4 tablespoons. Add the ginger and orange juliennes.
Meanwhile, cook the tagliatelle in boiling salted water for about 10 minutes. Drain.
Arrange the medallions on plates with the tagliatelle alongside.
Finish the sauce by whisking in the butter gradually. Season to taste with salt and pepper.
Source: Hubert's Pâte Book for Panzani
