Ingredients
4 pieces of anglerfish (monkfish) of 210 g
¼ cup (60 g) unsalted butter
2 c. tablespoons walnut oil
1/2 cup shallots, finely chopped
300 g hedgehog mushrooms, washed, drained, patted dry and diced 6 x 6 mm (¼ x ¼ inch)
Salt and pepper
125 ml white wine
160 ml fish stock
300 g cooked Puy lens

Preparation
Heat the butter and oil, nuts and shallots steaming gently, add the diced sheepsfoot, salt and pepper, when mushrooms have released their water, they will be cooked, pass through a sieve mesh and keep the juice.
In a sauté pan, place a steamer, add the white wine, fish stock.
Cook monkfish medallions so they reach 68 ° C (158 ° F)
Add the mushrooms and adjust the moisture of the sauce with a little of the cooking juice of the monkfish, seasoned to taste.
Heat the puy lentils.
Divide the lentils among four plates, arrange the monkfish medallions and drizzle with mushroom sauce.