Serves: 2

Blanch the broccoli florets and purée with the heavy cream until smooth.

Sear the rutabaga and cook the radishes (sweat in foamy butter and cover with chicken stock or water).

Sear the monkfish and finish with fresh butter and aromatics (thyme sprigs and crushed garlic).

Sear the fleischnacka and deglaze with the meat jus and vinegar.

Plate the purée, top with the fish, and alternate the pasta and vegetables. Sauce with the chicken jus.