Monkfish, mussel and leek

Slice the leek tops and blend in a Thermomix at 100°C for 5–7 minutes. If using a regular blender, blanch the leeks for 5 seconds and then put them in the blender with the oil. Blend until it is completely emulsified and turns bright green

Pass the herb oil, then transfer to a container and freeze. Once the water has frozen solid it will drop to the bottom of the container. The oil will remain soft and can be scooped off and set aside

For the velouté, heat a large pan over a medium-low heat and add some oil. Once hot, add the vegetables and sweat them down

Add the wine and reduce by half

Add the fish stock and reduce by half

Add the cream and reduce by half

Transfer the mixture to a blender and blend until smooth, then season to taste. Pass through a fine mesh strainer

Slice the outside of the leeks reserved for the crispy leek into 3 sections, then slice very thin long ways

Heat a few inches of vegetable oil to 180°C. Add the leeks and fry until browned and crisp, then lift out and drain on kitchen paper

Bring wine and water for cooking mussels up to the boil then turn down to a simmer

Add the mussels and give a light shake to even them out. Cover and cook gently until opened

Take out the mussel meat and roughly chop it. You will need about 150g for 8 portions

To cook the monkfish, steam the portions in a bamboo steamer for a couple minutes until cooked through. The exact time will depend on the thickness of your fish. In the restaurant, the portions would be wrapped in cling film to help them keep their shape, but this is optional

Sweat the leeks in butter until nice and tender, then add the chopped mussels to heat through

Check seasoning and add some salt and wine to taste

To serve, put the mussel and leek mixture on the plate then top with a portion of the monkfish. Split the mussel veloute with some leek oil, and then add to the plate. Top the monkfish with the crispy leeks