Main course
Grilled monkfish medallions
wrapped in Black Forest ham on broad beans, morels and white asparagus
Ingredients for 4-5 people:
8-10 slices of Black Forest ham
450 g monkfish in one piece
100 g fish farce
12 stalks of cooked white asparagus
150 g broad beans
150 g fresh morels
brown nut butter
a little olive oil
salt
pepper
Sherry sauce:
2 tbsp diced shallots
100 ml dry sherry
¼ l cream
Morel stems
3 tbsp cold butter
4 tbsp whipped cream
Preparation:
Place the ham on top and spread with the fish sauce.
Season the monkfish with salt and pepper and roll in the Black Forest ham. Cut the roulade into even pieces and grill on a grill pan for approx. 6-8 minutes.
Cover and slowly sauté the morels in brown nut butter, season with salt and pepper.
Arrange the vegetables and morels. Arrange the monkfish medallions on top and drizzle with sherry sauce.
Sherry sauce: Sauté the morel stems in butter with the shallots and deglaze with the sherry, reduce, pour in the cream, simmer for 5 minutes, pass through a sieve and stir in the pieces of cold butter. Season to taste and fold in the whipped cream.
Recipe by Herbert Wieser, Restaurant Erbprinz, Ettlingen
Photo: Schutzverband der Schwarzwälder Schinkenhersteller