Cut monkfish filets into slices (5cm lenght / 5mm thickness). Cut the Pouligny Saint Pierre in cubes (1cm). Sprinkle monkfish woth chilli pepper and fleur de sel. Place 3 cubes of cheese in the middle of the fillet and roll it in cling film.
Cook 4 minutes in boiling water. Peel the carrots, slice them diagonally and brown them in a pan in some olive oil, 2 tbsp of water, and one pinch of ground peppercorn until tender.
Finally, unwrap the cling film and place the cooked monkfish on the carrots. Serve.
550 g of monkfish Chili pepper ½ Pouligny Saint Pierre Fleur de sel 500 g young carrots Olive oil 1tsp of freshly ground peppercorns
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