Roasted Monkfish Tails With Orange

Cut the zest of an orange into thin ribbons, scald them for 2 minutes and rinse them in cold water. Squeeze the orange. Cut the second orange into eight wedges, boil them for 2 minutes and let them drain.

Beat the egg white very lightly and brush it on the monkfish fillets. Season with salt and pepper and sprinkle with half of the crushed pink berries and zest.

Wrap each fillet tightly with two slices of breast and tie. Brown them in a large non-stick pan over low heat for 15 minutes, turning them several times. Remove them and keep them warm.

In the pan, sear the orange segments for 1 minute over high heat. Add shallot, remaining berries, parsley, orange juice and vinegar. Boil and reduce by half.