INGREDIENTS

Preparation : 30 mn

6 monkfish tails
2 lettuce hearts
2 or 3 carrots
1 onion
2 leeks
1 clove of garlic
1 celery branch
Thyme and laurel          .

For the Aïoli:
1 egg
vegetable oil
1 tbs mustard
2 cloves of garlic 

PREPARATION

Chop the carrots, leeks, lettuce hearts (or a small chinese cabbage), onion, celery and garlic. Place everything with the thyme, laurel and a couple of soup spoons of olive oil in a casserole. Simmer for 20 mins.Make the aïoli on the side*.

When the vegetables are cooked, add the monkfish tails and cook for a further 10 mins.

Grill some slices of bread and lay them on the bottom of a serving dish along with the monkfish.

Mix the aïoli with the vegetables and coat the fish. Serve hot.

* Aïoli: mix together 2 crushed garlic cloves, 1 egg, and 1 large tbs of mustard in a deep bowl. Add the oil slowly, whisking constantly until consistent.