Anglerfish in dill sauce

3_07203 ANGLERFISH IN Dill SAUCE INGREDIENTS for 4 PEOPLE a clean monkfish, 500 g of brunoise of vegetables (carrots, celery, turnip-root celery), 2 tablespoons chopped herbs, 200 g of potatoes, but one or two tablespoons of mustard with green pepper, butter, dill, salt and pepper for the dill sauce: 500 ml cream, 125 ml of fish fumet, 60 ml white wine, a sprig of dill, lemon juice In a small pan melt one tablespoon of butter and let brown slightly the brunoise of vegetables, stirring with a wooden spoon. Add salt, pepper and keep aside. Prepare dill sauce pouring in a casserole the fish fumet and white wine, bring to a boil and reduce by half. Add the cream and stir over low heat until it reaches a creamy consistency. Wash dill, finely and add tritatelo to the sauce along with the lemon juice. With a mixer blend all, season with salt and pepper and keep in a cool place until ready to use. Cut the monkfish into 8 pieces and cook in a saucepan with 2 tablespoons butter, salt and pepper. Amalgamate in while potatoes chopped herbs and mustard until mixture is homogenous, formed with a round pasta cutter 4 pudding, place each in one of the 4 individual plates and cover them with vegetable brunoise. Complete with 2 pieces of monkfish and sprayed with dill sauce. Garnish with a sprig of dill and serve.