Recipe: Roasted Monkfish Tail

1- Have your fishmonger remove the black and white skins from the monkfish tail as well as the first vertebrae.

2- Cook the peeled potatoes cut into large chunks in the milk, salt with coarse salt and pepper. When the potatoes are cooked drain them and pass them quickly through a vegetable mill into a saucepan, dry the pulp for a few moments on the fire with a wooden spatula, then turn off and cover.

3- Take some of the cooking milk, your saffron and your cream and bring to a boil then cover (infuse).

4- After 10 minutes add this infusion to your puree then pour in a tablespoon of olive oil mix and set aside to keep warm.

5- Preheat your oven to 240° (th 7-8)

6- In a casserole dish (Le Creuset style) on the stove put a knob of butter and a tablespoon of olive oil, when the butter is brown, add the monkfish then salt and pepper from the mill and brown it on all sides, then add the 6 unpeeled garlic cloves (in their skin) and put in the oven for 15 minutes basting from time to time.

7- After this time remove your casserole from the oven and let rest covered for 8 minutes.

8- Remove the roast to a plate then remove the fat from the cooking, return to the stove, add 4 tablespoons of water and scrape up the juices with a wooden spatula. remove the skin from the garlic cloves then crush the flesh with a fork salt, pepper let reduce by half, add the juice of half a lemon and