Recipe: Monkfish medallions and whelks with turmeric cream

1- Remove the 2 fillets, then place the central bone in a saucepan with the different skins removed from the monkfish, add the diced onion and carrot, thyme and bay leaf, salt lightly, add 2.5 liters of water, cook for 25 minutes after boiling, skimming from time to time.

2- Cut 4 medallions from each fillet then place them on a plate, salt and pepper, sprinkle with lemon thyme and a drizzle of olive oil and a splash of lime juice, cover with film and refrigerate for 20 minutes.

3- The stock is now cooked, strain it keeping the vegetables and cooked bone*.

4- Bring your stock back to a boil then add your carrot matchsticks for 15 minutes then add your monkfish medallions with the marinade and the whelks if they are cooked for 5 minutes of cooking.

5- Then in a shallow dish place the monkfish medallions, carrots and whelks, pour some stock over and a knob of butter to keep warm.

6- Put the stock with the cream to reduce until thickened then at the last moment add the turmeric.
Plate on very hot dishes the medallions coated with boiling sauce, the carrots and whelks on creole rice or fresh pasta.
* For the bone remove all the flesh around it then add with the vegetables in a bowl with 2 spoonfuls of good mayonnaise, season and fill for example hollowed hard eggs or small garden tomatoes for an evening meal.