2 large leeks (dark green leaves removed)

1 tbsp butter

1 tsp curry powder

3/4 cup (180 ml) 15% or 35% cream

2 tbsp parsley, finely chopped

2 monkfish fillets, about 13 oz (375 g) each, skin removed

1 lb (450 g) small fingerling potatoes, halved lengthwise

3/4 cup (180 ml) vegetable or chicken broth

3 tbsp (45 ml) white wine

With the rack in the middle position, preheat the oven to 350°F (180°C).

Carefully remove the five outer leaves of each leek, for a total of 10 leaves, and set aside. Thinly slice the remaining leeks to obtain 2 cups (190 g).

In a large ovenproof skillet over medium-high heat, soften the sliced leeks in the butter. Add the curry powder, 1/4 cup (60 ml) of the cream and the parsley. Season with salt and pepper. Continue cooking until most of the liquid has been absorbed. Transfer to a bowl and let cool completely. Clean the skillet.

On a work surface, line up the reserved leek leaves vertically, letting them overlap slightly. Place one fish fillet horizontally on the bottom third of the leek leaves. Season with salt and pepper. Top with the cooked leek mixture. Place the second fillet over the first one, lining them up neatly to get an evenly shaped roast (see note). Season with salt and pepper. Roll the fillets up in the leek leaves as tightly as possible. Slide several strands of butcher’s twine under the monkfish and leek roast, letting them extend out on either side. Tie and cut the excess twine (see note).

In the same skillet used to cook the leeks, place the monkfish and leek roast, potatoes, broth and white wine. Season with salt and pepper. Bring to a boil. Cover and transfer to the oven. Bake for 30 minutes or until the fish is cooked through and the potatoes are tender, turning the roast and potatoes over a few times during baking. Remove the roast and potatoes from the skillet and set aside on a plate. Keep the cooking liquid in the skillet.

On the stovetop over high heat, add the remaining cream to the cooking liquid in the skillet. Let reduce by half.

Remove the twine from the roast and slice following the lines of the leeks to make neat medallions. Serve the fish alongside the potatoes and spoon the sauce overtop. Serve with green beans.

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