Alliance food – wine:

Domaine de Pontfract rosé wine goes well with monkfish and chanterelle mushrooms with soya sauce.

Cooking - 35 minutes.

For two persons: 2 monkfish filets with skin on, 100 g each * 200 g chanterelle mushrooms * a small zucchini * leaves of salad young shoots * 10 g of butter * 1 tablespoon fresh cream * 1 tablespoon olive oil * 2 tablespoons soy sauce * 1/2 lemon * salt and pepper

Wash the mushrooms, slice into thin strips. Cook for about 20 minutes in salted boiling water. Drain mushroom strips. Add the butter to skillet and sauté the mushrooms for 5 minutes over a high heat. Stir in the cream and cook for another 2 minutes, while stirring. Turn off the heat and leave the chanterelles under the lid.

Pour 2 tablespoons soy sauce mixed with 3 tablespoons water into a sauce pan and heat gently while stirring.

In another sauce pan, heat the olive oil and fry the fish on high heat until lightly browned, then lower heat to finish cooking.

Wash zucchini, cut into slices and fry in olive oil.

Serve the plates with the chanterelle mushrooms, monkfish filets, zucchini strips and tender salad greens. Season with soy sauce and lemon.