Monkfish bourride in the Sète style

Ingredients for 4 servings:

• 60 ml olive oil
• 1 carrot(s), chopped
• 10 leaves of celery, chopped
• 2 stalks of leek, only the white part, finely chopped
• 4 slice(s) monkfish fillet(s), (Lotte), 5 cm thick
• 1 clove(s) garlic
• ½ tsp mustard, hot
• 1 egg yolk
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Specialty from Sète on the Mediterranean

Heat the oil in a pan. The pan should be large enough to fit the fish slices side by side. Add the chopped vegetables and cook for 10 minutes, stirring occasionally so the vegetables do not brown. Season with salt and pepper and add the fish. Cover and simmer for 10 minutes on each side. Meanwhile, prepare the sauce. Squeeze the garlic, add the mustard and egg yolk, and mix well. After one minute, stir in the oil as you would mayonnaise. Place the fish on warmed plates and keep warm. Mix the sauce (aioli) into the vegetables and cover the fish with it. Serve with steamed potatoes or garlic croutons.