Roasted Monkfish on Saffron Cucumbers

Blanch the vine tomatoes, skin, seed and finely dice the flesh. Mix the tomatoes with salt, vinegar, pepper, freshly chopped basil leaves and three quarters of the olive oil.

Portion the monkfish into medallions weighing about 60g, season with salt and pepper, dust with flour and fry in a frying pan on both sides in the remaining olive oil with the pressed garlic and thyme until lightly crispy.

In the meantime, heat the saffron cucumbers in a saucepan along with the roasting juices. Place the cucumber slices on a deep platter, place the monkfish medallions on top and spread the tomato vinaigrette evenly over them.

Mix the cucumber-saffron roast stock with the sweet cream butter and pour only the foam over it.

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