Monkfish, smoked potato and a sauce of buttermilk and sambai

1. Place the butter and milk in a small smoker with some wood chips and put on the heat source.
2. Let it smoke lightly and leave on the workbench for half an hour.
3. Boil the potatoes until done and mash them together with the smoked butter and milk into a smooth puree.
4. Press the puree through a sieve, season with salt and pepper, and fold the chives into the puree.

1. Put all the ingredients in a blender and blend for about 7 minutes until smooth.
2. Strain through a cloth and chill.

1. Slice the zucchinis lengthwise into thin strips.
2. Place on a small dish and drizzle with olive oil.
3. Season with salt and pepper.
4. Grill in a grill pan or on the barbecue.
5. Place a slice of green zucchini on a slice of yellow zucchini and roll up tightly.

1. Sauté the chopped shallots together with the lime peels in olive oil and deglaze with the white wine. Reduce by half.
2. Bring the buttermilk to a boil and strain. Only the liquid from the buttermilk remains.
3. Combine the buttermilk liquid, sambai, cream, and crème fraîche and reduce by one third.
4. Just before serving, finish the sauce with 50 grams of cold unsalted butter.
5. Season with salt and pepper.

for 5 pieces

1. Beat the egg in a bowl and season with salt, pepper, and a little vadouvan.
2. Place the silicone bee mold on a baking tray and pour the egg into it.
3. Level the mold with a palette knife.
4. Bake it crispy in 6 minutes at 160°C.

1. Spoon the smoked potato mousseline into the center of the plate.
2. Pan-fry the monkfish fillet whole and season with salt. Slice the monkfish fillet and place on the mousseline.
3. Spoon plenty of the buttermilk and sambai sauce around.
4. Halve a roll of yellow and green zucchini and insert between the other components.
5. Drizzle a little Gambero Rosso essence and some lovage oil into the sauce.
6. Just before serving, insert the vadouvan crisp into the dish.