Lotte a la Jacques

Slice the monkfish filets in small medallions of about 1/2 inch thick (allow 2 or 3 per person depending if is is served as a main course or as an appetizer), coat them in the flour first, then with the roasted sesame. Peel the tomato and cut it into small dice. Wash the salad. Place a spoonful of butter and a little cooking oil in a warm pan. When hot , place the monkfish in the pan, add the thyme leaf, turn over to the other side when 1/2 cooked, and cooked until the flesh is fully cooked (but do not over cook .. must be still firm). Arrange the cooked medallion of monkfish on a couple of salad leaves that were rolled in sesame oil and sprinkled with a little sesame seeds while keeping the pan on the hot flame to reduce the cooking juices, add both the wine and 1/2 a lemon, the diced tomato and reduce for about a minute till everything is thickened but the tomato cubes are still cubes (not puree!). Arrange the new potatoes on the plate and pour the reduction over the medallions of monkfish, add a dash or two of the Sesame oil, sprinkle the entire plate with the "Fleur de sel" ...... et voila! Serve with small steamed new potatoes finished to cook very slowly in a covered pan with warm butter with a crushed thyme leaf.