Remove the skin and backbone from the monkfish. Slice the flesh into 2 cm thick medallions and season with salt and pepper.
Peel the tomatoes by blanching them briefly in boiling water. Deseed and crush them. Sauté gently in olive oil with a hint of garlic and finely chopped onion until softened. Set aside.
In a sauté pan, reduce the Meursault wine, then add the tomato mixture and cream. Simmer for 30 seconds, dilute with water, and poach the monkfish medallions for 6-7 minutes. Reduce the sauce slightly, then season with salt and pepper.
Arrange the monkfish on plates or an oval dish, cover with the sauce, and sprinkle with fresh chervil.
A creation by Chef Hubert
