Ingredients

• 200 grams of monkfish tails cut into 2 portions
  
• 150ml olive oil
  
• 150 grams of fine beans, finely chopped
  
• 4 x large plum tomatoes, finely chopped
  
• 1 large potato, cubed and par-boiled, finely chopped
  
• 50 grams of onions, finely chopped, mirepoix
  
• 50 grams of celery, finely chopped, mirepoix
  
• 50 grams of carrots, finely chopped, mirepoix
  
• 100 grams of chopped parsley
  
• 300ml of fish stock
  
• Pinch of saffron
  
• 25 grams of butter

Method

Blanch the beans and deseed the tomatoes – chop into small cubes and add the potatoes.

Gently sweat the minipoix then add the potatoes, tomatoes and fine beans.  Add a little of the fish stock and cook until all the stock has been absorbed.  Add the parsley.

In a frying pan, heat some olive oil and place the fish in the pan and season.  Seal the fish until golden and then place in the oven at 180 degrees C for 6-8 minutes.

Using the same pan, pour the remaining fish stock and add the saffron.  Bring to the boil and then add the butter and roll in some flour and reduce to a slightly thick sauce.

Assembly

Place the fine bean fricasse in a metal ring.  Put the monkfish on top gently and then pour over the saffron sauce.  Garnish with a couple of long chives.