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1
For the pasta:
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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.
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3
For the monkfish:
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4
Combine zest from one tangerine and the 1/2 cup flour in a medium mixing bown and set aside.
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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.
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6
Cook, drain and lightly butter the fettuccine.
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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.
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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.
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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.
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10
I like to serve a salad of mixed greens, grape tomatoes and tangerine sections with a tangerine vinaigrette.
