Wineshark Cooking Class - Poêlée de lotte au curcuma, pâte de citron aux câpres

Ingredients (for 2):

• Monkfish - 2 pieces 
• Tumeric - 1/2 tsp
• Olive oil - 2.5 tbsp
• Garlic - 1 clove
• Butter
• Lemon juice - dashes
• Lemon - 1
• Sugar - 30 g
• Pineapple juice - 125 ml
• Grapefruit juice - 50 ml
• Arborio rice - 40 g
• Capers - 1/2 tbsp
• Tarragon - 1/2 tsp
• Celery - 30 g
• Salt - dashes
• Black pepper finely - dashes

Procedures:

1. Cut the lemon into slices.

2. Soak the lemon slices in water, then heat it till boiling.

3. Repeat the process three times. Then remove the lemon slices and seeds.

4. Cook the lemon slices with pineapple juice, grapefruit juice and sugar together for about one hour. 

5. Chop the lemon slices finely after cooling down. 

6. Cook the arborio rice with salted water.

7. Cut the celery finely.

8. Mix the lemon slices, celery, arborio rice, capers and tarragon together. Season with salt and black pepper finely. Adjust the acidity with the lemon juice.

9. Cut the monkfish into three pieces per person. 

10. Marinate the monkfish with tumeric, garlic and olive oil for one hour.

11. Sear the monkfish on a pan briefly to brown both sides.

12. Remove the monkfish and season with salt. Let it rest for 10 minutes.

13. Saute the monkfish with butter on both sides for 2-3 minutes. 

14. Use lemon juice to scrap the pan residue for the sauce.

15. Serve with blanched baby yam leaves and potatoes.