Monkfish in herb crust

Ingredients for 4 servings:

• 400 g potato(s), waxy
• 1 stalk(s) leek
• 1 bunch of parsley
• 1 bunch of basil
• 1 bunch of dill
• 1 bunch tarragon
• 100 g butter
• 1 egg yolk
• 1 kg monkfish fillet(s)
• 50 g clarified butter
• 250 ml cream
• 4 tbsp Pernod
• 2 tbsp butter (ice cold)
• 2 tbsp breadcrumbs
• Salt and pepper (be careful with salt, monkfish needs little salt)

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, quarter them lengthwise, and boil for 30 minutes. Bring 1 liter of salted water to a boil, slice the leek into rings, and blanch for 3 minutes. Rinse with cold water and set aside. Pluck the tarragon, basil, and parsley leaves from the stems and finely chop them with the dill in a blender. Crumble the breadcrumbs over the potatoes. Add the butter and egg yolk and blend briefly. Season with salt and pepper. Fry the fish fillets in 2 tablespoons of clarified butter for about 5 minutes, then remove from the pan. Pour in the cream and Pernod and reduce by half. Season with salt and pepper. Remove the pan from the heat, stir in the butter, and keep the sauce warm. Drain the potatoes. Melt the clarified butter and sauté the potatoes and leek in it. Season the fish fillets with salt and pepper, coat with the herb mixture, and grill in the oven until golden brown. Season the potatoes and leeks with salt and pepper, and slice the fillets. Serve everything with the sauce.