For monkfish in porcini sauce, soak the porcini mushrooms in water for at least half an hour. Peel and finely dice the shallots and sauté in butter with the porcini mushrooms. Deglaze with white wine and reduce until there is almost no liquid left. Add the crème fraîche and boil for 3 minutes until creamy. Season the sauce with salt and pepper.
Wash broccoli, cut into large roses and halve them lengthwise (prepare stems elsewhere). Blanch broccoli in a little boiling salted water for 5 minutes, strain, rinse with cold water and drain properly.
Remove the skin from the monkfish fillets. Season fillets with salt and pepper and sauté in hot clarified butter over medium heat for 8 minutes. After 4 min, add the unpeeled, halved garlic cloves and sage leaves.
Meanwhile, sauté the broccoli on the cut surfaces in the olive oil over moderate heat, season with salt and pepper and cook with the lid closed for 5 min. Sprinkle with a little lemon juice.
Serve the monkfish in porcini sauce hot with garlic, sage leaves and broccoli.