Cut the monkfish into 3 cm pieces, cut the belly in the same way.
On skewers, alternate fish, laurel ventrèche, drizzle with olive oil, season and grill or pan-fry. Book.
Barigoule sauce:
Put the remaining olive oil in a sauté pan over high heat, add the crushed garlic, the minced onion and the carrot in brunoise, the thyme, the bay leaves and the stems of the basil.
Leave to simmer for 15 minutes, add the white wine, reduce, filter, degrease, season, add the butter in pieces, incorporating it over gentle heat. add the sliced artichoke bottoms to this sauce.
Arrange the skewers on warm plates and coat with the artichoke sauce, garnish with fried basil leaves and diced tomato.
A creation of Chef Hubert
