Bourride De Lotte a La Sêtoise

For the Bourride de Lotte a la Sêtoise, season the monkfish with salt and pepper and pickle with a little chopped thyme (1 hour before preparation).

Boil 250 ml of water, add salt and blanch the vegetables in it in order until al dente, rinse in iced water.

Add mushrooms, onion and thyme sprigs, peppercorns, garlic cubes, bay leaf spice, then Noilly Prat, white wine as well as the vinegar to the vegetable stock, boil briefly and let it steep for 10 minutes.

Bring to the boil again and add the monkfish. Remove from heat and allow to cook slowly to the point. Remove the monkfish and keep warm on a warmed plate.

Strain the stock, bring a quarter of it to the boil with the saffron and use a hand blender to incorporate the butter. Season to taste with salt and freshly ground pepper.

Boil the potatoes with the skin on, sauté in olive oil and season with sea salt. Briefly cook the cherry tomatoes with butter and thyme in the oven. Toss the leeks in butter, season and arrange with the monkfish, oven-baked tomatoes and potatoes. Garnish with thyme.

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