Spice-encrusted Monkfish with an Orange Sauce

• 600 g monkfish, cut in medallions
• 2 tablespoons Chinese 5-spice powder
• 250 ml dry white wine
• 1 shallot, finely chopped
• 2 oranges juice and grated zest
• 200 g cockles or mussels in shells, well washed
• Salt and pepper

Coat the monkfish medallions with Chinese spices. Reduce the white wine with the shallot until dry.

Steam the monkfish for 10 minutes with the orange juice and orange zest. After 10 minutes, open the steamer and add the cockles or mussels. Close, push the Vitamin+ booster button and continue cooking for 5 minutes.

When the cooking is finished, add the fish cooking liquid to the white wine reduction and adjust the seasoning. Place the monkfish medallions in the centre of each plate, surrounded by a few cockles or mussels and line of sauce.