Monkfish in Saffron with Radish Vegetables

A great fish recipe to make yourself:

– Vincent Klink, Restaurant – Wielandshöhe Stuttgart.

Peel the skin off the monkfish and cut into finger-thick slices. Season them with pepper and salt and brown them in butter on both sides for 2 minutes each. Then remove the fish pieces from the frying pan and keep warm.

In the same frying pan, sauté the shallots, add the garlic and extinguish with the fish stock and Noilly Prat. Add the saffron threads and reduce the liquid by half.

Add the whipped cream and the fish juice that has escaped from the warm monkfish pieces and reduce again. Bind with flour butter and refine with salt and pepper.

The sauce should boil through in about 15 minutes.

Heat the fish slices in the sauce again briefly. Serve with radish vegetables. (Own recipe)

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