• With the backbone on the monkfish facing up, gently truss the monkfish tail to create a consistent shape and density. Starting at the center of the tail, use the kitchen twine to make a truss and tie with a slipknot. Sever the twine with kitchen scissors or a paring knife. Make the second truss at the end of the tail. Place trusses between the center and the end trusses, so they are spaced evenly at approximately 1-inch intervals. Repeat this process for the other half of the monkfish tail.

to cook

• Preheat the oven to 180ºC. Meanwhile, start the beurre rouge reduction.
• Heat a cast-iron skillet over high heat and generously cover the bottom of the skillet with canola oil. Season the trussed monkfish with salt on both sides. Once the oil starts to smoke, add the monkfish, bone side up, to the pan to sear. After about 30 seconds, reduce the heat to medium-high. After 2 minutes, once the fish is well browned, use the fish spatula to rotate the fish on its edge, balancing it against the side of the skillet. After 1 minute, rotate the fish to brown the opposite edge, again balancing it against the side of the skillet.
• Turn the heat down to low and transfer the monkfish to a cooling rack set over a sheet pan. Pour the oil from the skillet into a heat-safe bowl. Return the skillet to the stove and add a fresh layer of canola oil. Add 2/3 of the butter and return the fish, bone side down, to the skillet. Add the garlic and thyme onto the top of the fish. Add the remaining butter and return the heat to medium-high. Using a plating spoon, baste the monkfish with the butter for approximately 30 seconds, then place it in the oven.
• pan-roasted monkfish tail with beurre rouge
• Roast the fish in the oven until the monkfish is cooked through, 12 to 15 minutes. The fish is cooked when a thermometer inserted into the thickest part of the fish registers 57°C.
• Remove the fish from the oven and baste a few more times. Transfer the fish to a cooling rack set over a sheet pan, spoon the butter evenly over the top of the fish, and let it rest for 10 minutes. While the fish rests, finish the beurre rouge.
• With the monkfish backbone side down, remove the twine with kitchen scissors. Place the monkfish on a paper towel on the cutting board to drain. Use a chef’s knife to carve the monkfish tail along the bone, creating two long pieces of fish. Place each piece of fish, cut side down, on a paper towel to wick away additional moisture. Trim the ends of the fish and cut each piece in half.
• Season with Maldon sea salt.
• Spoon beurre rouge in the center of each serving dish and top with a piece of monkfish. Garnish with a sprig of chervil.

Croustillant

• Mix the soft butter with the cassonade sugar and flour in the food processor or mixing bowl. Use a dough hook and mix until homogeneous, if necessary knead by hand. Then place the mixture between two baking papers and roll out with a rolling pin until it is as thin as possible. (Make the croustillant a day in advance and store in plastic wrap in the refrigerator. If you use it right away, it can become grainy)

Puff rings

• Preheat the oven to 250 degrees hot air. Let the butter for the tiger print / croustillant come to room temperature. For the choux batter; Bring the milk together with the water, butter, salt, sugar and invert sugar to the boil over medium heat. dissolve in 1 liter of water and then add lemon juice.For this recipe you can also use caster sugar instead of invert sugar.) Then add the flour and reduce the heat to low. Stir the mixture dry with a spatula. Once the mixture feels like a dry ball of dough, place in food processor or mixing bowl and mix with a dough hook at medium speed. Then add the eggs one at a time, adding the next egg only when the batter has fully incorporated the egg. Spoon the batter into a piping bag with a smooth nozzle if desired.
• Line a baking tray with baking paper, grease the baking paper with 20 grams of melted butter and dust with flour (By greasing the baking paper with melted butter and then dusting with flour, you ensure that the choux does not spread). Make an impression in the flower with a round object so that the puffs have the same nice round shape. Pipe the choux batter into a ring shape on the baking tray, making sure you make two layers so that the choux is nice and high.
• Preheat the oven to 250 degrees hot air.
• Place the croustillant dough between two baking papers and roll out with a rolling pin into a thin sheet. Then let it set briefly in the freezer for convenience. Cut circles out of the croustillant with the same round object that was used for the shape of the puffs. With a smaller round shape, cut another circle from the center to create a ring shape and place the ring of croustillant on the choux batter.
• Slide the puffs into the preheated oven and turn the oven off. Leave the puffs in it for 10 minutes. Then turn the oven to 160 degrees and let the puffs bake for another 10 minutes.
• The puffs should be really golden brown before you take them out of the oven. Do not open the oven while baking or they will collapse.

Hazelnut muslin

• Let the butter come to room temperature. Put the milk together with 200 grams of the sugar in a saucepan and slowly bring to the boil.
• In a large bowl, mix the rest of the sugar with the pudding powder, praline paste and egg yolks. Add a splash of milk, if desired, to blend until smooth.
• Once the milk is boiling add to the egg yolk mixture and stir briefly. Then put everything back in the pan and put on low heat. Stir with a whisk until a thick pudding is formed. Then remove from the heat and place in a bowl. Cover with plastic wrap, press the foil well onto the pudding and let it cool down to about 40 degrees.
• Mix the cooled pudding with a dough hook in the food processor or mixing bowl and add the butter in cubes.
• It is important that the butter is at room temperature, otherwise there is a chance that the butter will curdle.
• Then put the muslin in a piping bag with a serrated mouth and let it cool in the refrigerator.

Finish

• Cut the choux rings in half with a bread knife and fill the choux with a layer of crème de patisserie.
• Cut the passion fruit in half and scoop a small amount of the passion fruit onto the crème de patisserie with a spoon.
• Then pipe the muslin in nice tufts on the crème de patisserie and place the other half of the choux ring on top.
• Decorate the choux rings with some icing sugar, mousseline, chocolate decoration and nougatine cookies.
• To finish it off you can make a nice decoration of hazelnut. To do this, make caramel; put 175 grams of sugar and 40 ml of water in a pan and bring to the boil. Meanwhile, stir well until the sugar has dissolved. Once the mixture boils, stop stirring and wait for the mixture to turn golden

• A few minutes before service you bake the black puddings in butter.

Dried apple or quince

• Cut the fruit into thin slices with the mandolin. Sprinkle with icing sugar and place in the food dryer or oven at 80°C until dry and crispy.

Apple compote

• Peel and cut the apples into quarters. Keep the shells and chambers.
• Place the apple in a saucepan with the butter, lemon juice and spices. Place over a gentle heat until the apples are mashed into a purée. Add some water if it is boiling too dry. Then mash with a fork.

Red onion jam

• Slice the onions and caramelize with a little brown sugar with the butter. Add the pearl onions with the red port. Reduce until all liquid has evaporated. Then add the balsamic vinegar and grednadine. Simmer until the pearl onions are soft. Season with salt and pepper and a little more vinegar if needed.

Caramelized apples

• Peel and quarter the apples and caramelize with the butter and honey. Add the chopped rosemary and let it cook for a while.
• Gravy with ginger and honey
• Boil the peels and cores of the apples with honey, star anise and ginger with some water. Then add the pork or lamb gravy and reduce. Add butter, lemon juice and the pineapple brunoise, let it boil and set aside.

Decor

• Lay the apple compote in a ring on a plate. Put a spoonful of onion jam on top.
• Arrange the sausages, caramelized apples and apple slices around it.
• Spoon the gravy and finish with the dried apple slices. Sprinkle with some lemon zest and serve.

• Preheat the oven to 150°C.
• Put the pumpkin cubes in a baking tray with some olive oil and bake them in the oven until they are soft.
• Melt half the fat over low heat and add the quinces. Bake them for about 10 minutes until golden brown.
• Dip the pears and apples in the cinnamon and add to the quinces.
• Add the sugar and pumpkin to the fruit when it has softened. Then flambé with the calvados. Season with salt and pepper.
• Heat the rest of the fat in another frying pan and fry the black puddings in it.
• Serve the sausage with the fruit and the pumpkin with the cooking liquid.

• Melt a piece of butter in the pan and fry the shallots over low heat.
• Then add the vinegar, wine and water and bring to a boil over low heat.
• Now gradually beat in the butter. Always melt some butter and then the next batch. Continue until you have a nice emulsion.
• Season with salt, pepper, cayenne pepper and lemon juice, if desired.
• Finally, strain the sauce to remove the shallots. The sauce is now ready to use.