Start with a very firm monkfish. The recipe’s success depends upon the quality of the fish.
- Prepare the fish and remove any sinews.
- Remove the fillets and cut into 4 parts.
- 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).
The results will be all the better if you multiply the proportions by four or more.
- In a blender, purée the olive oil and dried olives thoroughly. Set aside.
- Separate the stems from the leaves. Wash and cook separately in boiling salted water.
- Refresh in ice water.
At the last minute
- 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.
- Halfway through the cooking time, transfer the monkfish to a plate and let it relax.
- You can check for doneness with a thin skewer. The monkfish is ready once the centre is lukewarm.
- When cut, the fish should be a nice pearly white colour. Overcooked, the monkfish will be cottony.
- Split the monkfish to show the pearly side.
- Arrange the mustard and monkfish attractively on a plate, keeping the presentation as spare/refined as possible.
- Sprinkle the plate with some of the black oil, chopped dried olives and some powdered mustard.
Hints & Tips