Peel the oranges and lift the raw segments.
Cut the zest into fine julienne strips, blanch, do the same with the ginger.
Confit the juliennes of orange and ginger with the vinegar and sugar.
Cut the green leek into fine julienne strips, blanch then cool in ice, drain.
Put the orange juice in the sauté pan, bring to the boil, poach the monkfish cut into medallions and salt and pepper, keep warm.
Leave the monkfish cooking to reduce by 3/4, add the butter in pieces, winnowing this sauce, adjust the seasoning.
Arrange the medallions on warm plates, arrange around the leek julienne, coat the medallions with the orange sauce, add the orange/ginger julienne.
Sprinkle with finely chopped chives.
A creation of Chef Hubert
