Recipe: Monkfish with Saffron and Vegetables

Infuse the saffron threads in the white wine 10 to 12 hours in advance.
Peel the carrots, wash the zucchini and cut the vegetables into small 5 mm cubes. Heat the chicken stock in a saucepan and cook the vegetables for a few minutes. They should remain slightly crisp. Keep warm.
Cut the monkfish fillet into sections, salt, pepper. Bake at 220° with a drizzle of olive oil for 12 minutes.
In a saucepan, reduce the white wine with the fish stock, add the heavy cream. Reduce further until you obtain a smooth cream (if necessary add a little flour).
Pan-fry the scallops in olive oil. Salt and pepper.
Using a ring, arrange the vegetables in the center of the plate. Place the monkfish sections on top. Arrange the scallops around and coat with saffron cream.
Decorate with a little chopped chives and a few morels.