Monkfish a la plancha, coconut milk risotto, warm red pepper foam

Savoury recipe
Florent Gérardin

Florent Gérardin

He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...


    • Frozen fruit purée, sugar added : Coconut - 550 g
    • Round rice - 250 g
    • Chicken broth - 400 g
    • Onion - 120 g
    • Single cream 35 % - 50 g
    • Salt and pepper
    • Dessicated coconut
    • Olive oil - 30g

    In a pan, bring the white poultry broth to a boil with the coconut purée. Set aside in a warm area.

    Peel and chop the onion. Heat the oil in a frying pan, add the onion and sweat at low heat for about 3 minutes.

    Add the rice and sauté for 5 minutes, stirring continuously then deglaze with ¼ of liquid.

    Simmer and continue to stir.

    Once the rice has absorbed the liquid, add another ¼ of liquid. Repeat as above until all the liquid is absorbed. After about 15 to 20 minutes, the rice should be cooked. Add in the whipped cream then season appropriately.


    In this step



    • Frozen vegetable purée 100% : Red pepper - 250 g
    • Chicken broth - 125 g
    • Onion - 1/2
    • Single cream 35 % - 200 g
    • Salt and pepper
    • Olive oil

    Peel and chop up onion. Sweat with olive oil in a pan then add the red pepper puree with poultry broth.

    Let reduce slowly depending on desired taste, salt, pepper then add, using a Bamix, the whipped cream.


    In this step


    In a small soup plate, pour in 2 spoons of coconut risotto.

    Place an appetizing size of monkfish a la plancha and circle with a generous amount of red pepper foam. 

    Sprinkle with some grated coconut.

    Serve immediately.


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