Monkfish on crushed tomatoes, black olive puree

Ingredients

• 4 monkfish fillet, 150 g (5 oz.) each
• 30 ml (1 tbsp) olive oil
• 60 g (2 oz) butter
• For the olive puree
• 30 pitted black olives, approximately
• 30 ml (1 tbsp) olive oil
• 1 garlic clove
• For the crushed tomatoes
• 4 peeled, seeded and chopped tomatoes
• 1 chopped shallot
• 1 chopped garlic clove gousse d'ail hachée
• 15 ml (1 tbsp) olive oil
• 15 g (1 tbsp) chopped basil
• salt and pepper to the taste

Preparation

For the crushed tomatoes

• In a frying pan, sauté the shallot and garlic in olive oil.
• Add the tomato and simmer gently for 10-15 minutes.
• Season with salt and pepper and add the chopped basil.
• Keep warm.

For the olive puree

• Place all the ingredients for the black olive puree in a blender and blend until smooth.
• Check seasoning and set aside.

For the monkfish

• In a frying pan, cook monkfish in oil. Season with salt and pepper.
• Place the crushed tomato at the bottom of the plate.
• Place the monkfish on top and the black olive purée, previously warmed in the microwave, on top of the monkfish.
• Make a beurre noisette in the frying pan and pour over the fish.