Monkfish with Leeks
- 600 grams waxy potatoes
- 1 large stalk Leeks
- 1 bunch Basil
- 1 bunch Tarragon
- 1 bunch Dill
- 1 bunch parsley
- 2 slices Toast
- 100 grams softened butter
- 1 egg yolk
- 800 grams Monkfish (ready to cook)
- 4 tablespoons clarified butter
- freshly ground peppers
- 200 grams Whipped cream
- 4 centiliters Pernod
- 50 grams cold butter
Peel potatoes, rinse, cut into quarters lengthwise and cook for about 20 minutes in boiling salted water.
Rinse leeks, trim, cut into thin rings and cook in boiling salted water for about 3 minutes. Drain, rinse with cold water and drain again.
Pluck leaves from herbs and mix with dill, softened butter and egg yolks. Crumble toast over herb mixture and puree with an immersion blender. Season with salt and pepper.
Cook fish fillets in about 2 tablespoons of clarified butter for 2 minutes on each side. Set aside.
Mix cream with Pernod in a pan and reduce by half. Season with salt and pepper, remove from heat and stir in cold butter. Keep sauce warm.
Saute leeks in remaining clarified butter. Season with salt and pepper.
Coat fish fillets in herb mixture. Cook under a preheated broiler until crust begins to brown, watching carefully.
To serve, cut fillets in slices and arrange on a bed of leeks. Drizzle with sauce and serve with potatoes.