Preparation time30 Minutes
Cooking time25 Minutes
1Rinse the monkfish and pat dry. Rub gently with olive oil and season with salt and pepper.
2Vacuum seal with the tarragon, bay leaves and lemon zest in a suitable bag. Preheat the water bath to 62 degrees and cook the monkfish for 25 minutes.
3Peel the shallots. Add the sugar to a pan and caramelize, and then add the shallots. Deglaze the pan with cider vinegar and red wine. Leave the shallots to simmer for approximately 25 minutes with the lid on.
4Remove the outer leaves and stalks from the artichokes. Halve the artichokes and sauté gently in a pan with oil and garlic for approximately 30 minutes until golden brown, stirring occasionally. Shortly before the end of the cooking time, add the cherry tomatoes, bay leaves and rosemary. Cook everything gently for a further 10 minutes. Season with salt and pepper.
5Remove the monkfish from the water bath. Carefully open the bag and leave the monkfish to drain on paper towel.
6Add the vegetable oil and butter to a pan and heat until the butter starts to foam. Sear the monkfish fillets on both sides for 2 to 3 minutes. Arrange with the artichoke vegetables and the shallots.
If fresh artichokes are not available, you can also use artichokes from a jar.