Monkfish with Leeks à la Bordelaise

Technical stages for Monkfish with Leeks à la Bordelaise :

• Make a fondue with tomatoes that were previously peeled and crushed.
• In a stewpan, fry the fish that is slightly floured on very high heat . Remove it when it has otained a nice golden colour. Set aside.
• In the same stewpan, sweat the thinly sliced shallots and add the tomato fondue. Add salt and pepper and a large bouquet garni. Add gradually wine and bring to a boil on very high heat.
• Once boiling, place the fish and the leeks cut in whistles in the stewpan. Cover and simmer on low heat for about 10 minutes.
• Meanwhile, dice the hard bread into croutons, rub with garlic and brown them in a warm oven.
• Remove the fish and leeks and keep warm. Reduce the wine sauce. At the last minute, add cognac, and baste with cognac at the last moment and add the marrow that has been blanched and diced before.
• Serve very hot in cassolettes. Decorate using garlic croutons.