Peel the oranges and supreme them to lift the raw segments.
Finely julienne the zest and blanch it; repeat with the ginger.
Confit the orange and ginger juliennes in vinegar and sugar.
Julienne the leek greens, blanch, shock in ice water, and drain.
In a sauté pan, bring orange juice to a boil. Poach seasoned monkfish medallions and keep warm.
Reduce poaching liquid by three-quarters while cooking fish. Add butter pieces, emulsify into sauce, and adjust seasoning.
Plate warm medallions, surround with leek julienne, glaze with orange sauce, and top with orange-ginger confit.
Sprinkle with finely chopped chives.
A creation of Chef Hubert, showcasing his expertise in elegant seafood preparations.
