Burbot with Spaghetti Squash

Publiée le 15/11/2016




  • 1 monkfish tail or 4 pieces
  • 1 organic spaghetti squash
  • 1 organic lemon
  • 1 organic tomato
  • 1/2 tablespoon turmeric
  • 1 brick of organic oat cream
  • 20 g of Parmesan cheese
  • 1/2 tablespoon of organic coconut oil Vigean
  • 2 tablespoons of Organic Prim'Olive Vigean
  • Pepper
  • For decoration, borage flower and lemon verbena

According to a recipe from Frédérique Cailloce, culinary advisor Vigean

  1. Wash the squash, steam it for 25 minutes (it is cooked when your knife point enters the flesh). Then cut in half lengthwise, remove the seeds, then fray the flesh with a fork to get spaghetti, mix in a bowl with half the brick of oats. Arrange the whole in a baking dish, grate the Parmesan cheese and cook.
  2. Cut the monkfish in a stretch, brush it with the turmeric, then fry the pieces in the frying pan with the coconut oil, the organic lemon cut into slices and the tomato crushed for 10 minutes. Turn off and cover.
  3. As soon as your squash is ready, warm your monkfish with the rest of the oatmeal, pepper lightly.
  4. Arrange delicately in a dish or on the plate and sprinkle with Prim'olive Vigean oil.

Good tasting!
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