Monkfish in a pistachio crust, chicory and pistachio nuts, Gordon Finest Gold

Preparation

• Place the seasoned monkfish in an oiled oven dish.
• Put in a preheated oven at 170°C for eight minutes.
• Dip the monkfish in the beaten egg white and then sprinkle with pistachio powder.
• Put under the grill for one minute.
• Beat the egg yolks in the Gordon Finest Gold on a low heat.
• Add the butter on a very low heat.
• Halve the chicory tops and let fry until brown with the sliced side up.
• Turn, cover the pan with a lid and let fry gently for ten minutes.
• Add the finely chopped pistachio nuts and the fleur de sel.
• Dress onto a plate.