This is based on a favourite Raymond Blanc recipé. Trim monkfish fillets by cutting away the grey skin that might be left on,
then slice into 3cm thick medallions. Make a stock by frying a finely chopped shallot with a crushed clove of garlic, then add
the fish trimmings, together with a glass of dry white vermouth and a similar amount of chicken stock. Simmer this until reduced
by half, then strain and set the stock aside. Make duchesse potatoes by boiling potatoes until they are cooked, mashing with
a good knob of butter and a beaten egg yolk. Spoon the mash into a piping bag and pipe rosettes of potato onto a greased baking sheet.
Brush with melted butter and bake in a 180°C oven for 20 – 25 minutes, until golden brown. Meanwhile, dust the monkfish medallions
with seasoned flour and sauté in hot olive oil until just golden. Remove to a plate and keep warm while you finish the sauce.
Sauté a finely chopped shallot for a few minutes, then add the previously made stock and simmer to reduce a little more. Stir
in 2 – 3 Tbs double cream and a Tbs grain mustard and simmer until thickened, then stir in 2 Tbs chopped tarragon. Spoon some
of the sauce onto hot plates, top with the monkfish medallions, and serve with the duchesse potates and a green vegetable.