Bone the pigeons; remove the supremes, set aside in a refrigerator at +2°C.
Crush the pulled carcasses and the pigeon bones. Season with salt and pepper; sweat, then fry in a large cast iron pot.
Add the flavouring: bouquet garni, clove of garlic, onions, shallots and carrots, green stems of leeks, sliced mirepoix.
Remove the skin of the monkfish and fillet it.
Cut each fillet into 8 round médaillons and set aside in a refrigerator.
Put the bones and the skin in a pan with 2 dl of water, bring to the boil and skim.
Add the bouquet garni and seasoning and simmer for half an hour before draining through a wire sieve. Keep hot.
RATTE POTATO SALAD WITH FRESH TRUFFLES FROM THE DROME
Bone the pigeons; remove the supremes, set aside in a refrigerator at +2°C.
Crush the pulled carcasses and the pigeon bones. Season with salt and pepper; sweat, then fry in a large cast iron pot.
