Prepare the mushroom sauce

1. Pour the water into a sauce pan.
2. Add the mushrooms, shallots, garlic, thyme, bay leaf and salt.
3. Heat on high heat until it begins to bubble.
4. Turn to medium heat and cook until the sauce reduces by 75%.
5. Remove the mushrooms, shallots, garlic, thyme and bay leaf and continue to reduce the sauce until you have about a 1/4 cup of sauce left. Put aside.

To prepare the monkfish

1. Preheat oven to 375F (180C).
2. Meanwhile, heat a medium pot of water with a teaspoon of salt.
3. When the water starts to boil, add the carrot, turnips and romanesco and cook for 5 minutes.
4. Season the monkfish with salt and black pepper.
5. Put the monkfish in a large oven dish.
6. Add the carrots, turnips, romanesco, thyme and hazelnuts.
7. Pour in 2 tablespoons of olive oil.
8. Sprinkle with Espelette pepper (or another subtly spicy pepper).
9. Bake for 5 minutes.
10. Add the half cup of water and continue to cook for another 25 minutes.
11. Meanwhile, heat a tablespoon of olive oil in a small frying pan.
12. Add the leeks and shallots, season and cook for 5 to 7 minutes.
13. Reheat the mushroom sauce slowly.
14. Serve the monkfish with all the vegetables.
15. Top the monkfish with 2 slices of raw mushrooms and pour 2 tablespoons of mushroom sauce over the dish.