Poached Monkfish with Beet Foam on White Bean Puree

A bean recipe for every taste:

Soak beans in water for one night, subsequently drain. Soften the beans with the chicken stock, garlic and savory. Grind in a food processor, subsequently strain. Cut the peeled beet into cubes, sauté in 20 g butter. Add sugar and caraway seeds, add raspberry vinegar and chicken stock, pulse. Juice in a juicer and bind (assemble) with 60 g cold pieces of iced butter. Blend with a hand blender.

Bring fish stock to a boil, add monkfish seasoned with juice of one lemon, salt and coriander and steep for 6 min.

Arrange monkfish on the bean puree, pour red beet foam all around. Serve sprinkled with freshly grated horseradish.

Drink: Goldbräu

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