Main course
Grilled monkfish medallions
with Black Forest ham barded on wild garlic foam and baked beet
Ingredients for 4-5 people:
560 g monkfish fillet - filleted
80 g (8 slices) Black Forest ham
400 g fresh beet
400 g new small potatoes
1 sprig of thyme
salt
pepper
8 tbsp extra virgin olive oil
80 g fresh wild garlic
25 g shallots
100 ml fish stock
20 ml Noilly-Prat
40 ml white wine
100 ml liquid cream
Preparation:
Cut the cleaned and skinned monkfish fillet into 8 equal-sized medallions of 70g each, season with salt and pepper and fry in olive oil with a sprig of thyme. Then wrap the medallions in a slice of thinly sliced Black Forest ham and place in the oven for approx. 6 minutes at 140°C.
Cut the cooked, peeled beet into small, even cubes and fry in a little hot fat until crispy, then season lightly with salt.
The sauce:
Sauté the shallots in a little olive oil and add the fish stock, white wine, Noilly-Prat and cream. Reduce by half and puree finely with fresh wild garlic. Season to taste with salt and pepper. Refine with other herbs (e.g. basil) as desired.
Dressing:
Place the roasted beet in the middle of the plate and place the monkfish on top. Arrange the sauce nicely around it. As a garnish, place three small crispy fried potatoes in a star shape around the fish. Finally, garnish with fresh thyme and wild garlic.
Recipe by Stephan Leuschner, "BANK" restaurant at the Steigenberger Europäischer Hof Baden-Baden
Variation: This dish is also suitable for using king prawns.