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🍽️ Monkfish in Potato Crown with Caramelized Vegetables

296 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 500 g green asparagus
• 2 carrots
• 1 tsp powdered sugar
• 1 splash dry white wine
• 100 ml vegetable broth
• 3 large, waxy potatoes
• salt
• 500 g monkfish fillet
• 4 tbsp olive oil
• 1 sprig lavender
• 1 pinch chili flakes
• lavender (for garnish)

Instructions

1. 1. Wash the fennel and remove the tough cores. Cut the vegetable into thin wedges.
2. 2. Peel the bottom third of the asparagus and halve the stalks lengthwise.
3. 3. Peel the carrots and slice them diagonally.
4. 4. Heat a non-stick pan and add the powdered sugar. Let it caramelize slightly until it turns golden brown.
5. 5. Add the prepared vegetables to the pan and toss briefly to coat them with the caramel.
6. 6. Sauté the vegetables briefly until they are slightly tender.
7. 7. Deglaze the vegetables with the wine and the broth.
8. 8. Simmer the vegetables over low heat for 8 to 10 minutes until cooked through.
9. 9. Peel the potatoes and wash them thoroughly.
10. 10. Cut 32 thin slices from the thicker middle sections of the potatoes.
11. 11. Use the remaining potato pieces for another purpose.
12. 12. Blanch the potato slices briefly in salted water (cook briefly in boiling water).
13. 13. Shock the potatoes by placing them in cold water.
14. 14. Pat the potato slices dry on a kitchen towel.
15. 15. Place 4 slices crosswise and slightly overlapping on top of each other to form a small crown.
16. 16. Rinse the monkfish and pat it dry.
17. 17. Cut the fish into 8 roughly equal medallions (round slices).
18. 18. Season the fish medallions with salt and pepper.
19. 19. Place a fish medallion in the center of a potato cross.
20. 20. Wrap the fish with the potato slices so that they enclose it.
21. 21. Heat 2 tablespoons of oil in a non-stick pan.
22. 22. Fry the wrapped fish portions slowly over medium heat for 2 to 3 minutes until golden brown.
23. 23. Strip the lavender flowers from the stems.
24. 24. Mix the lavender flowers and chili flakes with the remaining oil.
25. 25. Finally, season the stewed vegetables with salt and pepper to taste.
26. 26. Distribute the vegetables onto the plates.
27. 27. Place the monkfish portions on top of the vegetables.
28. 28. Drizzle the dishes with the lavender oil.
29. 29. Garnish the dishes with fresh lavender flowers and serve.

Nutrition per serving

• kcal: 296
• Protein: 25 g · Fett/Fat: 11 g · Carbs: 23 g