Monkfish alla Giardiniera

Preparation:

Preparation: Separate the monkfish into four fillets. Prepare the fumet by boiling the carrot, turnip, onion and garlic cut into not too small pieces in 60 cl of water and 1/2 glass of wine. Add the herbs, the tomato pulp, the bones and the heads of sole and monkfish. Boil covered over moderate heat for about thirty minutes. In the meantime, after having removed the rind from the bacon, cut it into cubes. Peel the shallots, carrots and radishes, wash them and cut them into small cubes. Peel the celery and cut it into slightly larger pieces. Scrape the potatoes, wash them and cut them into cubes. In a pan, sauté the bacon until the fat melts. Add 100 g of butter, melt and add the shallots, carrots, radishes, celery and potatoes. Cover the pan and cook over medium heat for about 20 minutes, stirring occasionally. Add the peas, salt and pepper lightly. When the vegetables are cooked, arrange 2/3 of them on the bottom of a baking dish, place the fish fillets on top and cover with the remaining vegetables. Preheat the oven to 200 degrees. Pour 1/2 glass of white wine into the pan where you cooked the vegetables. Heat it up while stirring and add the fumet through a sieve. Bring to a boil, lower the heat and simmer until the liquid has reduced by half. Pour half of the liquid over the fish and cook in the uncovered oven for twenty minutes. Bring the rest of the fumet to the boil and gradually add the butter beaten with the flour, until you obtain a smooth and thick sauce. Let it boil for a couple of minutes and add the cream. Pour the sauce over the fish when serving.