Roasted Monkfish Medallion on Rocket Risotto and Mediterranean Paradeiser

Monkfish medallions:

Portion the monkfish medallions from the fishmonger into four pieces ss 150 grams.

Roast the medallions leisurely in olive oil and the herbs and season with salt and pepper.

Risotto:

For the risotto, sauté the shallot cubes in olive oil without coloring. Add the long grain rice, sauté briefly, extinguish with white wine and fill up with half of the clear soup. If necessary, add more clear soup. Simmer the risotto gently. It should still have a light core, like pasta. Add the butter and cheese to the long grain rice form and at the very end fold in the chopped arugula.

Sauce:

For the sauce, boil the stock and crème fraîche to half and perhaps season with a tiny bit of salt.

Mediterranean tomatoes:

On a small baking sheet salt, pepper and half of the olive oil form and arrange the tomato quarters on top. On top of this, place the kitchen herbs, garlic and the olive oil and salt and pepper form. Remove the rosemary and thyme beforehand. Heat in the oven at 80 to 90 °C for about 15 minutes.

Garnish:

24 stalks of green asparagus about 100 grams of chanterelle cut the asparagus to ten centimeters and peel half of it, blanch for two minutes and rinse in iced water, sauté in a little butter and season lightly.

Serve:

Arrange on a warm platter or plate.

Our tip: As an alternative to fresh herbs you can use a

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