Tangerine Dream Monkfish Over Tangerine Pasta

• for the pasta:
• zest of 1 tangerine
• 1 3/4 cup flour
• 3 eggs
• For the monfish:
• about 1 lb of monkfish tail (2 tails), remove silver skin and cut into cubes or medallions.
• 1/3 cup flour
• 3 tangerines(zest and juice) divided
• 2 TB fresh grated ginger
• 1 cup of champagne (or white wine)
• 6 tbs butter, divided
• 2 TB extra virgin olive oil

1. For the pasta:
2. In a food processor, mix the zest with the flour, add the eggs and pulse until a dough forms. Knead 2 minutes, rest 30 minutes. Using a pasta maker (or by hand) roll out and cut fettuccine. Hang to dry.
3. For the monkfish:
4. Combine zest from one tangerine and the 1/2 cup flour in a medium mixing bown and set aside.
5. Combine the champagne, ginger, remaining 2 zest of tangerines and juice of 3 tangerines. If you don't get 1 cup of juice add orange juice or juice another tangerine. Set aside.
6. Cook, drain and lightly butter the fettuccine.
7. In a large skillet or cast iron frying pan, melt 2 tbs of butter with the 2 tbs of olive oil on medium high heat, then stir to combine. Toss the monkfish with the flour mixture to combine and coat evenly.
8. Fry the monkfish pieces until golden brown and remove from the pan. To the hot pan, add the champagne juice mixture. Deglaze pan and simmer until reduced to 3/4 cup. Add remaining 4 tbs of butter and stir until melted in. Remove to gravy boat or serving bowl.
9. To serve, put a serving of pasta in a bowl, top with a 1/4 of the monkfish and 2-3 tablespoons of sauce.
10. I like to serve a salad of mixed greens, grape tomatoes and tangerine sections with a tangerine vinaigrette.

pasta, flour, eggs, monfish, flour, tb, champagne, butter, tb

Taken from www.epicurious.com/recipes/member/views/tangerine-dream-monkfish-over-tangerine-pasta-1201904 (may not work)