Monkfish Fried in Olive Oil

Pasta dishes are just always delicious!

Maccaroni: heap the flour on a pasta board and make a well. Beat in the eggs, add the olive oil and knead the whole thing into a smooth dough. The pasta dough should rest in the refrigerator for at least 2 hours wrapped in plastic wrap. Dust with flour and roll out with a rolling pin or possibly a pasta machine. Dust the thin dough with flour and roll it up. Cut the pasta into small pieces and cook in salted water until al dente.

Remove the skin from the monkfish fillet and cut into small cubes. Pepper it, season it with salt and fry it with the dill seeds in a little bit of olive oil. Remove from the frying pan and keep warm.

In the same frying pan, sauté the shallots in olive oil until golden brown, then add the garlic. When this starts to brown, extinguish with fish stock and reduce to 2 tbsp. Add the fish, thicken with a little butter and mix with the coarsely chopped parsley and tomatoes.

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