1. Steam the veal tongue for 12 hrs, chill, peel off the membrane and slice across into ½ cm pieces.
2. Peel the artichokes. Sweat the half in some olive oil, season, add the milk, and cook rapidly until just tender; blitz to a smooth puree, adding a little lemon if desired.Cut the other artichokes into irregular shaped pieces and simmer in lightly salted water with the juice of half a lemon ,until just tender.
3. Combine the vegetable and chicken stocks, thicken with arrowroot, and infuse with parsley stalks; add chardonnay vinegar to taste. Julienne the parsley and finely chop the chives.
4. Panfry the monkfish in a hot pan, finish cooking in an oven at 220C for about 8 minutes, rest for 5 minutes.
5. Warm the sauce with veal tongue and chives.
6. Heat the puree. Saute the girolles in a little olive oil and lemon juice, then add the artichoke pieces and chopped parsley. Plate.
7. Carve the monkfish and place a slice of the fish and the tongue on each plate. Pour over the sauce and finish with olive oil.