Stage 15, Limoux – Montpellier: Gabriel explores the region of Languedoc-Roussillon and visits the popular port town of Sète. He is impressed with the quality and variety of Mediterranean fish and seafood. He meets a local chef who shows him how to prepare the famous local monk fish speciality called bourride sètoise.


Skill level

Average: 4.1 (5 votes)


1 tsp Dijon mustard
1 egg
1 egg yolk
1 tsp red wine vinegar
100 ml olive oil (plus 2 tbsp extra)
6 silverbeet leaves, without the stalk
1 small leek (white only), cut into pieces
1 small branch celery, cut into pieces
1 carrot, cut into pieces
1 kg monkfish tail, cut into 16 pieces
about 100 ml Noilly Prat (dry vermouth)
salt and freshly ground black pepper
pinch of cayenne pepper
pinch of saffron
3 cloves garlic, finely chopped
8 pieces of baguette (10 cm long x 2 cm thick), toasted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a small blender, place the mustard, whole egg, egg yolk and vinegar and blend for 10 seconds. Gradually add the 100ml olive oil, blending until thick. Transfer preparation to a bowl. (This is a type of mayonnaise.)

In a blender, place the silverbeet leaves, leek, celery and carrot and blend until well chopped but not quite puréed.

Heat the extra 2 tbsp olive oil in a pan. Add the chopped vegetables and stir for a few seconds.  Add the monkfish pieces and stir on medium heat for a few seconds. Add the Noilly Prat and season with salt, pepper, cayenne pepper and saffron.  Bring to the boil, cover and cook for about 8-10 minutes, turning the fish over every minute or so.

Transfer the fish pieces onto four warm plates. Turn the heat off under the pan. Gently stir in two-thirds of the garlic and the mayonnaise to thicken the sauce.

Spoon the sauce over the fish and serve with the toasted bread, brushed with the remaining garlic.

It’s lovely served with steamed potatoes. Alain Gegnaniand also garnished the dish with pieces of raw carrot for colour.