Bourride sétoise and Château Gilbert & Gaillard Blanc

Ingredients

• 1.2 kg trimmed monkfish, in 4 cm pieces
• 2 leek whites
• 2 carrots
• 1 onion
• 300 g Swiss chard leaves
• 20 cl dry white wine
• 80 cl fish stock
• 1 bouquet garni (thyme, bay leaf, parsley stalks)
• 3 tablespoons olive oil
• Aïoli: 4 garlic cloves
• 1 egg yolk
• 25 cl olive oil
• Sliced country bread, toasted
• Salt, pepper

Method

1. 1

   Make the aïoli: crush the garlic in a mortar with a pinch of salt to a paste. Add the egg yolk, then emulsify with the olive oil poured in a thin stream, stirring constantly. Keep in the fridge.

2. 2

   Thinly slice the leeks, carrots and onion. Finely shred the chard leaves.

3. 3

   In a sauté pan, soften the vegetables in the olive oil for 10 minutes over a low heat, without colouring.

4. 4

   Deglaze with the white wine, reduce for 2 minutes, then pour in the fish stock and add the bouquet garni. Simmer for 10 minutes.

5. 5

   Season the monkfish with salt and pepper, add it to the broth and poach for 10 to 12 minutes at a gentle simmer.

6. 6

   Lift out the monkfish with a slotted spoon and keep warm. Remove the bouquet garni.

7. 7

   Off the heat, take half of the aïoli and thin it with a ladleful of warm broth, then pour it into the pan, whisking. Return to a very low heat, never letting it boil, until the sauce coats the back of a spoon.

8. 8

   Return the monkfish to the sauce, adjust the seasoning and serve at once on the toasted bread, with the rest of the aïoli on the side.