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🍽️ Monkfish with sun-dried tomatoes

683 kcal · 30 min · 4 servings

Ingredients

• 6 pieces monkfish fillet (approx. 200 g each)
• 12 small porcini mushrooms
• 6 tomatoes
• 3 shallots
• 6 larger sweet potatoes
• 3 garlic cloves
• juice of one lemon
• thyme sprig
• 0.5 bunch basil
• thyme (2 tsp finely chopped each)
• basil (2 tsp finely chopped each)
• olive oil
• butter
• salt
• pepper (from the mill)

Instructions

1. 1. Pour boiling water over the sun-dried tomatoes.
2. 2. Immediately shock the tomatoes in a bowl of cold water.
3. 3. Remove the softened skin from the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the tough seeds from the tomato pieces.
6. 6. Rub a baking tray with a clove of garlic.
7. 7. Drizzle the baking tray with a splash of olive oil.
8. 8. Place the tomato quarters on the prepared tray.
9. 9. Season the tomatoes with salt and pepper.
10. 10. Sprinkle fresh thyme over the tomatoes.
11. 11. Sprinkle fresh basil over the tomatoes.
12. 12. Add a little more olive oil over the seasoned tomatoes.
13. 13. Preheat the oven to 60 degrees Celsius.
14. 14. Place the tray in the preheated oven.
15. 15. Dry the tomatoes in the oven for about 4 hours.
16. 16. Peel the potatoes completely.
17. 17. Use a melon baller to form small balls from the potatoes.
18. 18. Bring water to a boil in a pot and add salt.
19. 19. Cook the potato balls in the salted water for 3 minutes.
20. 20. Drain the cooking water from the potatoes.
21. 21. Immediately shock the potatoes in cold water.
22. 22. Let the potatoes drain well in a colander.
23. 23. Clean the porcini mushrooms of dirt and debris.
24. 24. Peel the shallots of their outer skin.
25. 25. Cut the shallots into four lengthwise quarters.
26. 26. Season the monkfish with salt.
27. 27. Season the monkfish with pepper.
28. 28. Season the monkfish with lemon juice.
29. 29. Heat olive oil in a large pan.
30. 30. Sear the monkfish in the hot pan on all sides.
31. 31. Add the prepared porcini mushrooms to the pan.
32. 32. Add the shallot pieces to the pan.
33. 33. Add the potato balls to the pan.
34. 34. Cook everything together over low heat.
35. 35. Shake the pan occasionally to prevent sticking.
36. 36. Cook the mixture for about 7 minutes.
37. 37. Finely chop fresh thyme.
38. 38. Finely chop fresh basil.
39. 39. Stir the chopped herbs into the dish at the end.
40. 40. Preheat the serving plates in the oven or with hot water.
41. 41. Place the cooked monkfish on the warm plates.
42. 42. Add the porcini mushrooms, shallots, and potatoes next to the fish.
43. 43. Drizzle the cooking fat from the pan over the dish.
44. 44. Take the dried tomatoes out of the oven.
45. 45. Arrange the dried tomatoes decoratively on the plate.

Nutrition per serving

• kcal: 683
• Protein: 41 g · Fett/Fat: 12 g · Carbs: 101 g