Fried Monkfish in Phyllo Dough

Peel the pear and cut it into small cubes. Trim the artichokes, removing the toughest leaves and the fuzzy choke; cut it into small wedges and soak them in a bowl of water with the juice of 1 lemon. Peel the stems with a potato peeler, then cut them into slices and set them aside with the rest of the artichokes. Peel and chop the shallot.

Grate the zest of the other lemon and set it aside, then squeeze the lemon to extract the juice. Melt the sugar in a saucepan over very low heat until it caramelizes, then add in the lemon juice, chopped shallot, drained artichokes and stems, and cook for 9-10 minutes; add the cubed pear, lemon zest, a teaspoon of curry powder, a pinch of salt, and continue cooking for 5 minutes to obtain a chutney. Lay out a sheet of phyllo dough, brush it with peanut oil, then layer another sheet on top and brush it as well.

Cut the sheet diagonally, obtaining two uneven triangles; in the center of each one, place a monkfish fillet; wrap the fillet in the dough and tuck the free edges underneath, forming small “packages.” Repeat with the other fillets. Heat plenty of peanut oil in a wide, shallow skillet; fry the fillets for 10 minutes, turning them over a few times. Drain them on a paper towel, add salt, sprinkle with a pinch of curry powder, and serve them with the warm chutney and dill leaves.