Cut the leek whites into julienne strips.
Reserve 2 tablespoons. Put the rest in the dish with 30 g of butter, half of the lemon zest and 1.5 tablespoons of chopped ginger.
Steam covered for 7 minutes. Then add the cream, cover and continue cooking for 5 minutes. Set aside on a plate.
Season the monkfish cutlets with salt and pepper. Cook them covered with the 2 tablespoons of leek julienne, the rest of the lemon and ginger zest, 1 tablespoon of white wine and 20 g of butter. Count 3 minutes on each side.
Remove half of the cooking juices then add the leek fondue. Reheat for 1 minute covered.
Source:La Cuisine Saveur, Bernard and Christine Charreton
