For 4 people :
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In a casserole, heat 3 C. oil then add the dry rice. Stir until it becomes transparent. Then add salt water up to 1 cm above the rice, bring to a boil then cover. Cook over low heat without stirring for 15 minutes. The rice is then almost cooked, add the coconut milk and let rice absorb another 3-4 minutes, stir, turn off heat and cover until dressing plate.
Peel and cut into strips red onions, heat the butter in a pan with a tablespoon of oil and sauté the onions until they become slightly caramelized, adjust seasoning. Drain and set aside on a warm plate.
Cut the monkfish into pieces and cook in a pan with 20 g of butter and a tablespoon of oil. When hot capture monkfish and to throw a split vanilla pod, which we have previously removed the seeds off with glass of white wine and bring down the vanilla seeds. Stir and simmer 10 minutes, season with salt and pepper.
Dressage on hot plate. Arrange in a circle a layer of rice, a layer of red onion, a layer of rice, a layer of red onions. Lay 2 pieces of monkfish and a small bead of vanilla sauce, half a vanilla pod decoration, serve immediately.