-
1
Melt 1 tablespoon of the butter in a very large skillet.
-
2
When the butter starts to brown, add the mushrooms, season with salt and pepper and cook over moderate heat, stirring, until softened, about 3 minutes.
-
3
Add the wine and cook until evaporated, about 1 minute.
-
4
Transfer the mushrooms to a bowl and wipe out the skillet.
-
5
In a medium enameled cast-iron casserole, melt 2 tablespoons of the butter.
-
6
Add the leeks, season with salt and pepper and cook over moderate heat, stirring, until softened, about 1 minute.
-
7
Add the chicken stock and bring to a boil.
-
8
Cover and cook over moderate heat for 3 minutes.
-
9
Stir well, cover and cook for 3 minutes longer.
-
10
Season the monkfish medallions with salt and pepper and lightly dredge them in flour; shake off the excess flour.
-
11
In the very large skillet, heat the vegetable oil until almost smoking.
-
12
Add the monkfish medallions and cook them over moderately high heat until browned on the bottom, about 3 minutes.
-
13
Turn the medallions, reduce the heat to moderate and cook until just opaque throughout, about 3 minutes.
-
14
Bring the stewed leeks to a boil.
-
15
Stir in the shiitakes and season with salt and pepper.
-
16
Remove from the heat and stir in the chives and the remaining 1 tablespoon of butter.
-
17
Spoon the leek stew onto plates, set the monkfish on top and serve at once.
