Millefeuille de Lotte et Tomates Confites a la Tapenade Verte

Preheat the oven to 110° F.

Slice off the top and bottom of each tomato and cut each into thick ¾ inch slices. You will only get 2 or 3 slices out of each tomato. You will need 18 slices in all. Put the slices on parchment paper on a baking tray. Sprinkle over the garlic, drizzle over the oil and season with sea salt. Roast the tomatoes in the low oven for 3-4 hours until they are concentrated but still soft. Discard the skin from the tomato slices. Reserve.

Clean any membrane from the monkfish filet. This is important: otherwise the fish will curl up during cooking. Slice the filet on the angle to make 12 even, thin slices. Reserve on a plate in the refrigerator.

Put half the tapenade in a small saucepan and add the orange and lemon juice. Stir in the cream and taste for seasoning.

When ready to serve gently reheat the tomatoes in a low oven. Gently heat the tapenade cream until just warmed through.

In a large non-stick pan heat a tablespoon of olive oil and sauté the monkfish slices for 1 minute on each side.

On six flat dinner plates put a tablespoon of the tapenade cream in the center. Top with a tomato slice then a piece of fish then another tomato slice another piece of fish and end with a tomato slice. Whisk the vinaigrette and drizzle a tablespoon or two of dressing around the Napoleon. Garnish with the mint and serve warm.