Preparation

• Make a stock with the monkfish heads by boiling everything in a pot for about 20 minutes over medium-high heat. Strain the stock through a fine strainer and set it aside.
• Cut the monkfish tail into thick slices, approximately 2 cm in thickness. Set them aside on a plate.
• Salt and flour both sides of the monkfish slices.
• Heat a pan with a bit of oil over medium heat. When the oil is hot, sear the monkfish slices for 1-2 minutes on each side until they are golden. Set them aside on a plate; we will need only some of them later.
• Peel the potatoes and cut them into slices half a centimeter thick.
• Slice the onion into thin julienne strips, ensuring all pieces are a similar size.
• Slice the leek into thin julienne strips, making sure the strips are uniform in size.
• Sauté the onion in a pot with a little oil over medium heat. Once it starts to brown, about 5 minutes in, add a tablespoon of sugar and continue cooking until well caramelized.
• While cooking the onion, gradually add a little fish stock to the pot as the onion absorbs it, stirring occasionally.
• When the onion is almost done, add the julienned leek and a splash of milk. Cook on low heat, stirring occasionally.
• During the cooking of the leek, add a bit of milk as the leek absorbs it, until it is tender, approximately 5 minutes.
• When the leek is almost cooked, incorporate the blue cheese cut into small pieces. Let everything cook together for about 3 minutes until the cheese melts, leaving a bit of cheese for the end.
• Add the monkfish slices to the pan and let them cook for 2 more minutes on low heat to blend the flavors.
• Place a small piece of the reserved blue cheese on top of each piece of monkfish and cover the pan with a lid.
• Turn off the heat and let it rest for about 5 minutes before serving, so that the flavors fully combine.