Two-course monkfish "mer à terre

Ingredients for the two-course monkfishmer à terre

For the monkfish ballottine

• 1 kg monkfish fillet
• 3 salsify
• 2 tbsp. olive oil
• Salt
• Ground pepper

For the salsify logs

• 2 salsify
• 10 g butter
• 2 g smoked paprika
• Salt
• Ground pepper

For the salsify condiment

• 3 salsify
• 300 g liquid cream
• 4 cardamom seeds

For the poultry/coffee sauce

• 500 g chicken wings
• 50 g butter
• 1 shallot
• 3 garlic cloves
• 10 g ground Arabica coffee

For the breaded monkfish wings and cheeks

• 6 chicken wings
• 6 monkfish cheeks
• 250 g fine breadcrumbs
• 10 g Espelette pepper
• 20 g zaatar (or oregano)
• 8 egg yolks

For the gribiche

• 150 g parsley
• 100 g coriander
• 3 garlic cloves
• 1 shallot
• 40 g capers
• 10 g caper juice
• 1 chili pepper
• 2 g ground pepper
• Salsify chips
• 2 salsify
• Sal t

Steps for the two-course monkfishballottine

1. Monkfish ballottine: peel the salsify, cut to 1 mm thickness using a mandolin, blanch in plenty of boiling salted water for 3 min, then plunge into iced water. Drain and store on a dry cloth in a cool place.
2. Ask your fishmonger to clean the monkfish fillet thoroughly. On a cutting board, lay out 45 cm of cling film, brush with olive oil and season with salt and pepper. Place the blanched salsify side by side, overlapping them slightly from end to end on the film (leave 2 cm at the ends). Place the monkfish, seasoned with salt and pepper, on top of the salsify and roll up tightly to form a ballottine.
3. Keep in the freezer for 1 h to firm up the fish flesh for an even, clean cut of 4-5 cm.
4. Salsify rounds: trim the ends, scrape the salsify with an iron straw and run under water. Cut into 11 cm rounds, boil for 5 to 7 minutes, cool and store in a cool place.
5. Fry in butter for a light golden color.
6. Salsify condiment: peel and coarsely chop the salsify and place in a saucepan with the cream and lightly crushed cardamom seeds.
7. After cooking for 20 min, strain through a sieve and blend in a blender for 5 min to obtain a smooth cream.
8. Poultry/coffee sauce: set aside 6 fins for the breaded fins. In a large saucepan, brown the coffee powder with the fins until caramelized on all sides. Add the butter to deglaze the juices, and moisten to the browning point.
9. After cooking for 2 hours, strain through a chinois étamine and reduce to a syrupy sauce.
10. Breaded monkfish fins and cheeks: remove the bones from the fins. Place 4 egg yolks with salt and pepper in one container, the breadcrumbs and zaatar in another. Dip the fins in the egg, then the breadcrumbs. Repeat the same process with the monkfish cheeks, replacing the zaatar with Espelette pepper. Keep in a cool place, then fry for 2-3 min at 180°C.
11. Gribiche sauce: place all the ingredients in a blender and blend for 10 min until creamy. Add water if necessary.
12. Salsify chips: peel the salsify, cut to a thickness of 1 mm using a mandolin, and deep-fry for 3-4 min until lightly browned for a touch of bitterness.
13. Presentation: brown the monkfish for 1 min on each side and finish for 3 min in the oven at 180°C for a pearly finish. Sprinkle half of your round white plate with ground Arabica coffee powder, place the cooked monkfish with the fin on top, next to it the salsify condiment with the round on top, top with 3 potato chips. Drizzle the sauce down the middle. In another small plate, put a dot of gribiche sauce, place the fried cheek with a dot of gribiche sauce and a chip on top.