Monkfish With Sauvignon Sauce On Leek

Preparation:

Preparation: Boil the monkfish medallions, well cleaned and trimmed, in the stock or in the vegetable stock. for the sauce, boil the leeks, roughly cut them into rings and braise them in a little water. When they are very tender, blend them and pass them through a fine sieve. Heat the leek purée in a pan, pour over the sauvignon and reduce to the desired consistency. Season and before serving, add flakes of cold butter. Briefly cook the asparagus tips, keeping them crunchy, together with the juniper berries. Arrange the sauce on hot plates and place the medallions of monkfish and asparagus on top.