Monkfish with Champagne Sauce and Tagliatelli

Sauté the monkfish in oil until golden brown. Add pepper. Pour in the champagne, cover and let cook for 15 minutes. Add crème fraîche and let heat over low flame for a few minutes. Cook the fresh tagliatelli in boiling water. Wash and peel carrots and zucchinis. Cut vegetables into thin strips using a vegetable peeler or mandolin. Boil a large quantity of water. Immerse carrots first. After 4 minutes, add zucchinis as boiling resumes. Drain all vegetables. Arrange on a plate the monkfish topped with champagne sauce accompanied by fresh tagliatelli and vegetable tagliatelli. Add pepper. Sprinkle finely chopped coriander and parsley.