In a flameproof casserole or Dutch oven heat 2 tablespoons of the olive oil over moderate heat. Add the turnips, carrots, celery, leek, and tomatoes, and cook for 5 minutes, stirring occasionally. Add the monkfish cubes, a garlic clove, and the thyme to the casserole. Cover, reduce heat, and simmer for 25 minutes. Place the remaining garlic cloves, the egg yolk, and some salt and pepper in the bowl of a food processor or blender and purÄe. With the motor running, add the remaining olive oil a little at a time, until mixture thickens and all of the oil is gone. Transfer the cooked monkfish to a warmed serving platter. Pour the vegetables and cooking liquid into the bowl of a food processor and purÄe. Stir the mayonnaise into the purÄed vegetables. Pour this sauce over the monkfish and serve immediately.
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3 lbs monkfish, cubed
1 cup olive oil
1 turnip, cut into matchsticks
2 carrots, cut into matchsticks
2 stalks celery, cut into matchsticks
1 leek, white part only, cut into matchsticks
2 tomatoes, peeled, seeded, and diced
4 cloves garlic, finely chopped
3 stalks fresh thyme
1 egg yolk
salt, pepper
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20
mn
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35
mn
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For a less expensive version of this dish, substitute cod for the monkfish.
