Mediterranean monkfish
Start with a very firm monkfish. The recipe’s success depends upon the quality of the fish.

1. Prepare the fish and remove any sinews.
2. Remove the fillets and cut into 4 parts.

Black olives

1. Pit the olives. Place on a baking sheet and place into an 80° C oven. Leave in the oven until dried (one night or longer).

Black oil 
The results will be all the better if you multiply the proportions by four or more.

1. In a blender, purée the olive oil and dried olives thoroughly. Set aside.

Mustard

1. Separate the stems from the leaves. Wash and cook separately in boiling salted water.
2. Refresh in ice water.

At the last minute

1.  Place 4 tbsp. black olive oil in a sauté pan. Heat over moderate heat and add the monkfish. Cook very gently – almost poaching it – in order to prevent the oil from breaking down.

Using a spoon, baste the fish frequently. 

1. Halfway through the cooking time, transfer the monkfish to a plate and let it relax.
2. You can check for doneness with a thin skewer. The monkfish is ready once the centre is lukewarm.
3. When cut, the fish should be a nice pearly white colour. Overcooked, the monkfish will be cottony.
4. Split the monkfish to show the pearly side. 
5. Arrange the mustard and monkfish attractively on a plate, keeping the presentation as spare/refined as possible.
6. Sprinkle the plate with some of the black oil, chopped dried olives and some powdered mustard.