Remove the skin and backbone of the monkfish. Cut the flesh into medallions 2 centimeters thick. Season with salt and pepper.
Peel the tomatoes, to do this, immerse them in a little boiling water). Deseed and crush them. Sweat in olive oil with a hint of garlic and the chopped onion. When everything is well melted, set aside.
In a sauté pan, put the Meursault, let reduce and add the tomato reduction, as well as the fresh cream. Simmer for 30 seconds and dilute with water. Poach the pieces of monkfish in it for 6 to 7 minutes and let the cooking reduce, salt and pepper.
Arrange the monkfish on plates or in an oval dish and cover with the sauce.
Sprinkle with fresh chervil.
Source:a creation by Chef Hubert
