Brine

Soak the kombu overnight in a larget pot. In the morning, bring to 80°C and add the salt. Bring back to a simmer and then remove the heat to allow for it to cool.
Add Monkfish tail – 1-2kg
Brine for 1.5 hours

Dried Tomatoes

Slice monkfish and then marinade at 39°C for 12 hours

Sauce

Fry the lobster heads in hot oil and remove when they have colour
Add the shallots/garlic/thyme and sweat down. Add the aromats and then the tomato paste
Deglaze the pan with brandy, reduce and then place the lobsters heads back in the pan.
Cover with stock and cook out for 30 minutes before resting the sauce and & infusing with lemon-thyme.
Put sauce through a potato ricer. Reduce and pass through chinois before emulsifying in butter and seasoning to taste.

Beans

Slice the shallots/garlic and sweat in olive oil until translucent. Add all the wine and reduce. Add the stock, bring to a boil and pass.
Cover the beans, bring to a boil and cover with a cartouche until cooked. Once cooked, remove and infuse with lemon thyme.

To finish

Roast the monkfish in hot oil
The following in foaming butter
For the garnish, add the beans to the sauce and reheat until glazed. Add some semi-dried tomatoes and seasonal veg of choice with a touch of fermented lemon.
Slice the fish and serve