Roasted Monkfish Cutlet in Olive Crust with Olive Oil Sabayon and Potato and Tomato Vegetables

Monkfish chops:

Rinse the monkfish chops parried and prepared by the fishmonger and dry them well. Marinate the monkfish chops with olive oil with thyme, rosemary, lemon, garlic and shallots, season with pepper and lime zest and marinate for about half a day.

Heat the oil of the marinade in a frying pan and fry the monkfish chops in it until golden brown. Add the culinary herbs, garlic as well as the shallots of the marinade, season with salt and pepper and roast leisurely until done. Reserve the resulting spiced oil. Place the monkfish chops on a baking sheet lined with aluminum foil, brush with the olive crust and bake under the heated oven broiler. Olive crust: crush the black olives with the olive oil in a hand mixer, add the white bread and the thyme leaves to the olive paste form. Season with salt and pepper and mix well.

Olive oil sabayon:

Boil the white wine and fish stock well with the diced shallot, thyme and peppercorns. Now strain through a fine sieve and whisk with the pepper, egg yolks, salt and lime juice over a bain-marie until creamy. Remove from the heat and slowly add the olive oil, stirring throughout. Add the reserved spice oil from the roast and fold in the thyme leaves.

Potato and tomato vegetables:

Remove the skin from the potatoes and cut into 1 cm cubes. Fry in olive oil until crisp

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