menupics.jpg Roasted monkfish in prosciutto and black olives with artichoke lavender broth

Serves 6

For the fish:
2 medium filets of monkfish, bone in and cut into 8 oz. steaks
1/2 cup finely chopped black olives
1 tablespoon basil pesto
Zest and juice of one lemon
8 oz. thinly sliced, imported prosciutto
2 tablespoons olive oil

For the sauce:
5 medium steamed artichoke hearts
1 full bottle, full bodied, dry white wine, preferable from Provence
1 quart of fish or vegetable stock
6 medium shallots, chopped
5 cloves garlic, minced
1 1/2 tablespoons olive oil
5 sprigs of fresh lavender or 3 dried, tied in cheesecloth
Juice of 1 lemon
Chopped garlic, salt and pepper to taste

To prepare the fish:
In a bowl combine all ingredients except prosciutto, with the monkfish steaks, let marinate for two hours in a cool place, covered. Remove monkfish from marinade, wrap with the prosciutto slices. Place in a hot skillet and brown on all sides. Pleace on a roasting rack and into a preheated 425° oven. Cook approximately 15 minutes, or until just cooked through. Be careful not to overcook.

To prepare the sauce:
Heat a medium saucepan, add olive oil, shallots and stir with a wooden spoon until golden brown. Add the garlic, cook for 10 seconds and add the wine. Bring to a boil, simmer until reduced by one third, add the stock. Reduce by one third. Add the chopped artichokes and the lavender. Remove from heat and allow to steep for 15 minutes. Remove lavender and purée the broth. Season with lemon juice and additional garlic and salt and pepper to taste.

Divide the broth between 6 large, heated bowls. Pleace one portion of fish in the center of each and serve immediately.