Difficulty: Intermediate
Lightly dust the monkfish steaks with flour.
Heat 20 g of butter in a large frying pan. Once foaming, sear the fish on both sides until golden. Remove, drain on a plate, and set aside.
Rinse the pan. Peel and finely chop the shallots. Melt the remaining butter, add the shallots, and sauté gently. Pour in the white wine and green pepper, simmering to reduce by half.
Stir in the cream and salt, then boil for 2 minutes. Return the monkfish to the pan, cover, and cook for 10 minutes.
Serve hot with tagliatelle.
