Drizzle with white wine, stir well, cover and cook until the apple starts to melt. Season with white pepper, reduce the purée. Serve the monkfish with the apple purée.

Aqueça a manteiga e junte-lhe as maçãs descascadas e em pedaços pequenos. Mexa e deixe cozinhar durante 3 minutos.

Take them to the oven, preheated to 180ºC, for about 15 minutes.

Transfer this oil to a tray, add the monkfish, drizzle with a little more olive oil and add the remaining sliced garlic cloves, the mustard seeds and the thyme. 

Coat the loins in a little flour, shaking off the excess well, and let it brown in a little hot olive oil.

Mix the milk with the mustard and drizzle the monkfish, leaving it to marinate for another 15 minutes.

Season the monkfish with salt, pepper and two chopped garlic cloves. Set aside for 30 minutes.