Ingredients for 4 people:
Prepare a slice of haddock the same length as the fish, around 1 cm long and thick. Place it between two slices of monkfish, roughly where the bone would be.
On the top layer of fish, lay alternately, widthways, one slice of lard, one slice of haddock etc, the whole length of the fish.
Then roll and tie together as for a roast meat joint.
Prepare the stock in an ovenproof dish, with the white wine, 2 dl of water, 50 gr of butter, the bouquet garni and a few peppercorns.
Bring this very simple court bouillon to the boil for five minutes and then set aside.
Sear the fish roast on the bars of a very hot grill to mark the flesh with lines.
Grill for two minutes.
Then rotate the roast 45°, to obtain crosshatched lines.
Repeat the process on the other side.
Place the roast monkfish into the stock and put into a preheated oven at 150 °C.
Leave to cook for 20 to 25 minutes depending on your oven.
In a small saucepan, reduce the rest of the butter and the crème fraîche over a very low heat for ten minutes.
Leave to cool and add the two mustards.
Warning, never let this sauce boil, it is best to keep it in a Bain Marie.
In a large pan of salted water, cook the pasta for 4 to 5 minutes.
During this time, cut the rest of the haddock into small cubes, flour them and sear rapidly in a frying pan in a little oil.
Remove the monkfish from the oven and arrange it on a serving plate.
Drain the pasta and serve around the fish and sprinkle with the small cubes of browned haddock.
Serve the sauce separately in a sauceboat