Matured monkfish and artichoke barigoule by Clément Lessoud

To accompany this white-fleshed fish, the chef from the Toulouse restaurant Hortùs takes a Provençal recipe, artichoke barigoule, and adds artichoke chips, purée and black garlic mayonnaise.

This recipe by Clément Lessoud, chef at Hortùs restaurant in Toulouse, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 1 h
Cooking time: 3 h

Ingredients forClément Lessoud 's matured monkfish and artichoke barigoule

1 monkfish tail
300 g coarse salt
1 bunch parsley
salt and pepper
25 cl grapeseed oil

For the artichokes barigoule

6 artichokes bouquet/violets
1 lemon
1 carrot
1 onion
1 sprig thyme
1 bay leaf
25 cl white wine
25 cl single cream

For the artichoke purée and chips

3 Macau artichokes
1 onion
50 cl whole milk
Flou r

For the black garlic mayonnaise

1 head black garlic
1 whole egg
1 tsp red wine vinegar

Steps for Clément Lessoud 's matured monkfish and artichoke barigoule

Prepare the monkfish: lift the fillets and trim (or ask your fishmonger). Remove the thin membrane to prevent it from shrinking during cooking. Place fillets in coarse salt for 10 min, then rinse and dry.
Parsley powder: remove the leaves from the bunch and dry in the oven at 50°C for 3 hours. Blend to a powder.
Artichokes barigoule: turn the purple artichokes and set aside in lemon water. Finely chop onion and carrot. Sweat without browning, then add the artichokes, white wine, thyme and bay leaf. Cover and cook for 10 minutes. Remove the artichokes and reduce the cooking juices by half. Add the cream and adjust the seasoning. Set aside.
Artichoke purée and chips: turn the Macau artichokes, taking care to remove the hay. Finely chop one onion and 2 artichokes. Cook without browning in a saucepan. Moisten with whole milk. Cook for 20 min. Blend in a blender.
Finely chop the remaining Macau artichoke. Dredge in flour and fry in oil at 150°C until golden-brown.
Black garlic mayonnaise: mix the peeled black garlic with the whole egg in an immersion blender. Add a steady drizzle of oil, as if making mayonnaise. Add the vinegar, salt and pepper.
Finish: steam the monkfish for 4 min. Halve the purple artichokes and brown in a pan over high heat with a drizzle of oil.
Presentation: sprinkle parsley powder over the bottom of the plate. Place dots of mayonnaise on top, followed by the artichokes and a spoonful of purée. Arrange the monkfish and chips. Serve with artichoke sauce.

Forfurther information

Hortùs, 17 rue Croix Baragnon, 31000 Toulouse
13.5/20 in the Livre des 109
Read Gault&Millau's review of Hortùs

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