Recipe for Monkfish with Wild Garlic Cream

Dust the pieces of monkfish with flour. Lightly brown them in a skillet with a little olive oil. Remove them and place them on paper towels.

Sauté the onion. Add the wild garlic to the oil. Then the fish stock. Stir everything together. Add the pieces of monkfish and the fresh cream. Let simmer gently for 15 minutes.

Cook the fragrant rice in a large volume of salted water with two pods of cardamom.

To finish, for plating, place a few pieces of monkfish on a warm plate, arrange some tempura of wild garlic flowers, and drizzle with wild garlic cream. Use a ring mold to present the fragrant rice on the plate.