1 garlic clove, smashed
2 garlic cloves, peeled and left whole
6 blanched leek leaves, dark green parts only
1 tbsp dried porcini mushrooms
1 sprig rosemary
2 shallots, finely chopped
1 bunch watercress
400g/14 oz wild mushrooms, roughly chopped
500ml/18 fl oz chicken stock
1 bay leaf
sea salt and freshly ground black pepper
2 tbsp olive oil
25g/1 oz unsalted butter
caul fat, to wrap
1 monkfish fillet
6 thin slices pancetta
25ml/1 fl oz Madeira