Roast monkfish with chorizo butter, burnt garlic broth, root vegetables

Preparation time: 90 min

Preheat your Oven at 400 °F

• Setting up

  Monkfish

  Make sure the greyish skin around the monkfish fillets is removed.

  Cut the head of garlic in half down the middle (equator).

  Prepare the dehydrated fish stock and vegetable broth.

  Make sure the butter is at room temperature (ointment), keeping it in a bowl with a wooden spoon.

  Cut small sticks of chorizo (120 g) (we'll use them to prick the monkfish fillet).

  Cut the remaining chorizo (75 g) into small brunoises.

  Root vegetables

  Peel the vegetables and cut into sticks.

• Monkfish

  Chorizo

  Prick the monkfish fillets with the tip of a knife and insert the chorizo sticks.

  Fry the chorizo brunoise in a hot frying pan, remove and leave to cool. Mix the chorizo brunoise with the butter.

  Monkfish fillet

  In a hot frying pan with olive oil, sear the monkfish for a few seconds on all sides.

  Place on a baking tray lined with baking paper, and brush with chorizo beurre pommade. Bake for approx. 10 minutes (see chef's tip).

• Burnt garlic broth

  Garlic

  In a hot pan with canola oil, place half a garlic head, flesh side down. Be sure to caramelize the garlic heads.

  Bouillon

  In a saucepan, mix the stock and vegetable broth, then add the thyme and rosemary. Add the burnt garlic heads. Bring to the boil, then lower the heat and allow to bubble gently. Keep warm and pour onto the plate just before serving.

• Végétables

  In a bowl, combine the vegetables, thyme, salt, pepper and a generous drizzle of olive oil.

  Spread out the mixture on a baking tray and bake for around 20 minutes, depending on the size of your cut.

• Assembly

  In a soup plate, with the garnish at the bottom, place the piece of monkfish roast and pour the burnt garlic broth around it.