Prunier Culture

Serves 1; 1. For the sauce Carrot Celery Peppers Shallots Red wine Monkfish fillets Cognac Tomato purée Fish stock Poultry stock Butter Grape seed oil Cut the monkfish into small pieces, cover with the grapeseed oil and brown in the oven at 220 °C for 15 minutes. Remove the baking tray from the oven and add the butter. Leave to colour for a further 5 minutes. Degrease and deglaze with the cognac and red wine, scraping the pan well. Evaporate the alcohol. Add the liquid to a saucepan with the monkfish. Finely dice the vegetables, coat in grapeseed oil and brown in the oven at 190 °C for 12 minutes. Add the tomato puree and leave to colour for a further 5 minutes. Degrease the vegetables and add them to the monkfish in the pan. Moisten with the fish stock and chicken stock until halfway up. Leave to cook for 1 hour. Strain twice through a chinois strainer and reduce to 1/5. Bind with Maîzena. 2. Making the stuffing Mushroom Duxelles Chard leaves Tuna steak Whole duck foie gras Grease a 10 cm cylinder using a spray and line the walls with chard leaves. Add in 160 g of pre-seasoned tuna. Followed by 60 g of foie gras. Using a piping bag, fill all the spaces with the Duxelles mixed with the fish stuffing. 3. Assembly Puff pastry Fish stuffing Short crust pastry Cut a 3 mm thick, 14 cm diameter disc of short crust pastry and another 3 mm thick, 24 cm diameter disc of puff pastry. Place the pie between the two discs, puff pastry on top. Push down the pastry and add any desired shapes with the tip of a knife. Cook for 8 minutes at 220 °C then for 4 minutes at 180 °C 4. Dressing Pie Monkfish sauce Truffle Melt a large knob of butter in a casserole dish and add the chopped truffle. Brown the butter, then add the monkfish sauce. Cut the pie into 4 pieces, then place a quarter of the pie in one corner of the plate and pour over the sauce.