Monkfish With Fennel

Preparation:

Preparation: In addition to the preparation and cooking time, the 1 hour necessary for the marinade must be taken into account. Peel the onion, cut it into slices; put it in a saucepan, add the peppercorns, the bay leaf, salt, the white wine and the same quantity of water. Bring to a simmer, simmer for fifteen minutes. Let cool. In the meantime, clean the fennel, wash it, keep the leaves aside, cut the bulb into thin slices. Pour the yoghurt into a bowl, add salt and pepper. Squeeze the garlic over the bowl; chop the green leaves of the fennel and add them with the other herbs. Squeeze the lemon, add the juice and also the mustard. Mix well. Put the fennel slices in the bowl, mix, cover and leave to macerate in the fridge. Rinse the monkfish, immerse it in the saucepan, bring slowly to the boil. Lower the heat and let it simmer for twenty minutes. Drain the fish, remove the bone, cut it into pieces, let it cool. Add the cold fish to the bowl and put it back in the fridge for thirty minutes. Peel the lettuce, wash it, dry it, cut it into strips, line a serving plate. Pour the contents of the bowl into the centre, decorate with the olives and serve.