Cut the monkfish into 3 cm cubes and slice the pork belly to match.
Thread onto skewers, alternating monkfish, pork belly, and bay leaves. Drizzle with olive oil, season with salt and pepper, then grill or pan-fry until golden. Set aside to rest.
Barigoule sauce: In a sauté pan over high heat, warm the remaining olive oil. Add crushed garlic, finely minced onion and carrot (brunoise cut), thyme, bay leaves, and basil stems.
Sweat for 15 minutes, deglaze with white wine, reduce, then strain and degrease. Season, whisk in butter pieces over low heat to emulsify. Fold in sliced artichoke hearts.
Plate the warm skewers and spoon over the velvety artichoke sauce. Garnish with fried basil leaves and diced tomato.
A signature creation by Chef Hubert, showcasing Provençal flavors with expert precision.
