Try this delightful monkfish dish cooked in a pleasing red wine sauce.

Remove all skin layers and filet the fish. Monkfish is a bottom fish and has 7 layers of skin. Cut filets in pieces and store in the refrigerator.

Start the red wine sauce: Cut the fish bones in pieces and sweat in a pan with a little olive oil and add the cut vegetables. Cook for about 10 minutes on low heat, add the red wine and water, and let it reduce by half. When the stock is reduced, pass through a sieve, degrease it, and then finish the sauce by whisking in a knob of cold butter out of the heat. Taste and adjust seasoning with salt and pepper.

Cut carrots in small diamond shapes and cut leeks in slices. Peel and cook the pearl onions. Cook the vegetables in salted boiling water. Pan-fry the fish pieces on high heat in olive oil until they are golden. Place the cooked fish in a serving dish and add the sauce and vegetables.

Garnish with chervil if available.

The garnish could also be composed of bacon and mushrooms.