Chop the parsley. Destem and wash the grapes. Peel the cucumber, cut it in 4 lengthwise, then into small balls with a root spoon. Put them in a colander, sprinkle with salt.
Peel the garlic cloves and cut them into quarters (except one).
Pierce the monkfish at regular intervals.
Put it in an oven dish, sprinkle with 30 g of hazelnuts of butter.
Preheat the oven to 240°C (th 8).
Bake the monkfish for 15 minutes in the oven, then lower the temperature to 180°C (th 6). Extend the cooking for 15 minutes.
Baste regularly and turn halfway through cooking.
Fry the cucumber for 5 minutes in 20 g of butter, add the remaining minced garlic clove and the raisins, continue cooking for 5 minutes.
Mix the parsley with the verjuice, 2 tablespoons of cream and salt.
Pour into an enamel saucepan with a thick bottom, give a brief boil, add 1 spoonful of cream off the heat. Barely salt and pepper.
Cut the monkfish. Serve it with the grape and cucumber garnish, and the parsley cream.
Verjuice:This cousin of vinegar is the tangy juice of green grapes or sour apples. In the kitchen, it was hardly ever used except in the southwest, but was revived by Bernard Lafon.
