Saffroned monkfish medallion with mandarin juice

Press the mandarins (Zest'n Press) and pour ⅓ of the juice into the Ultimate silicone bag M with the saffron, olive oil, salt, pepper, and mix.

Add the pieces of monkfish, close the bag, and mix so the medallions are well soaked. Place in the refrigerator for 30 minutes or more, stirring occasionally.

Slice the fennel or white cabbage washed into thin strips (MandoChef 1/6).

Pour the remaining mandarin juice into the Ultimate silicone bag XL, add the fennel or cabbage, mix, close, and place in the refrigerator to marinate for about 30 minutes.

Add the monkfish medallions with the saffron marinade onto the fennel or cabbage, close the bag three-quarters full, and stand the Ultimate Silicone bag XL upright on the oven tray.

Cook for about 20 minutes in the preheated oven, setting 6/7 or 200°C (adjust cooking time according to the thickness of the medallions and your taste).

Collect the cooking juice in a saucepan (Mastro Saucepan 1.6 l) and reduce it.

Add the butter cut into small cubes and whisk to emulsify.

Serve hot with saffron rice.

Saffron rice:

Boil 1 litre of water with 1 crumbled chicken stock cube (Mastro Saucepan 1.6 l), 1 teaspoon of turmeric powder, and 1 dose of saffron.

Add 180 g of white rice and cook for the time indicated on the package. Drain the rice, pour in 2 tablespoons of olive oil, add 40 g of grated parmesan, and mix well.