Marinated Monkfish Rosette With Vodka And Saffron, With Coriander Oil

The day before, cut the monkfish into four fillets lengthwise, removing the central cartilage. Rinse the pieces, then dry them and season them with salt and pepper. Mix the saffron powder and vodka. Brush generously over the monkfish pieces and wrap each fillet tightly in cling film. Place in the refrigerator and marinate overnight.

Put 5cl of olive oil in a bowl with the leaves of three and cover with cling film. Leave to rest overnight. The same day, put the monkfish fillets in the freezer for 30 minutes to harden them. Place the lentils in a pot of cold water, bring to a boil and cook for 15 to 20 minutes, adding salt halfway through. Drain and let them cool.

Peel and slice the red onion, clean the lamb's lettuce. Mix the onion, lentils and lamb's lettuce. Mix the vinegar, salt and pepper; pour in the remaining oil while whisking with a fork. Dress the lentil salad with this vinaigrette and place it in a dome in the center of the plates.

Cut the monkfish fillets into thin slices and arrange them in a rosette around the lentils in a rosette. Drizzle with coriander oil and decorate with sprigs of coriander, a few pink berries and serve immediately.