FRIJE

Instructions

• 1.   Trim the monkfish, remove the skin, and fillet the fish, removing the central cartilage. Cut the monkfish into large cubes of 4 to 5 cm. Reserve the liver.
  
  Peel and slice the onions. Peel the white part of the leeks and the carrots, then rinse and slice them into rounds.
  Chop the parsley and peel the garlic cloves, remove the germ, and chop them.
  
  In a pot, sweat the leeks, onions, and carrots. Add the garlic and parsley, mix, then deglaze with white wine and add water. Season with salt and pepper, cover, and cook for 15 minutes, stirring frequently. Remove from heat.
  
  Heat olive oil in a skillet.
  Season the monkfish cubes with salt, then sear them on each side for 2 to 3 minutes. Drain them while collecting the released water.
  
  Crush the vegetables from the broth.
  Return the pot to the heat and immerse the monkfish in it. Pour in the drained water and cook covered for 10 minutes. Remove the monkfish cubes with a slotted spoon and keep them warm.
  Taste the broth and adjust the seasoning, then heat it to thicken. Remove from heat and add the aioli, whisking vigorously.
• 2.   Peel and chop the garlic cloves, then put them in a bowl and add salt. Add the egg yolks and mix for 2 minutes, season with pepper, and let it rest for a few minutes. Pour the peanut oil in a thin stream as if making mayonnaise, then add the olive oil in the same way. Adjust the seasoning.
• 3.   Preheat the oven to 180° C.
  Cut thick slices of country bread. Brush them with olive oil and grill them in the oven.
  Set them aside.
• 4.   Place a grilled bread slice at the bottom of a shallow plate.
  Add monkfish cubes and pour the hot broth over them.
  Finish with a sprig of flat-leaf parsley and a twist of the pepper mill.

Nutritional information *

Reference

• www.atelierdeschefs.fr/recettes/28960/la-bourride/