This may look to be a pretty classy dish (and it is), but it’s actually really simple. When poached, the Monkfish takes on a very lobsterlike quality. In fact, Monkfish is frequently referred to as the “poor-persons lobster”.
The butter brings out a really supple nature in the texture of the meat while the acidity from the citrus helps to pull out the sweet notes in the fish. The bitter endive and the earthy cauliflower and hazelnuts help round out the dish and if you garnish with orange segments and some red chilis and you’re in a whole new dimension.