Grilled, glazed monkfish

Ingredients for the monkfish:

400 g monkfish tail
salt
50 g olive oil
1 tsp chopped thyme
1 tsp chopped parsley


Ingredients for the salsify:

300 g black salsify
300 g milk
salt
100 g butter


Ingredients for the pears:

1 ripe Williams pear
1 lemon


Ingredients for the Trevisano:

1 Hd. Trevisano Tardivo


Ingredients for the Madeira sauce:

1 kg fish carcass
500 ml veal stock
2 shallots, peeled
1 clove of garlic
2 fresh tomatoes
1 stalk of celery
1/2 fennel bulb
250 ml Madeira
100 ml white wine
3 sprigs thyme
1 bay leaf
100 g butter
olive oil
salt

First, roast the fish carcasses on the plancha until dark. Next, fry the finely chopped shallot, celery, fennel and garlic in oil in a separate pan. When golden, add the tomatoes and fry. Then deglaze with white wine and Madeira and reduce considerably. Add the roasted fish carcasses and pour in the veal stock. Add the spices, reduce slightly and pass through a sieve. Then bring the stock to the boil and stir in the cold butter. Season to taste with a little sea salt.

Clean the salsify well with a coarse brush under running water. Then peel them and soak them in milk water before cutting them into long bars. Salt them and fry them on the plancha plate with oil and butter over a low heat with the lid closed until soft.

Cut the pears into wedges, season lightly with salt and grill briefly on the grid until crispy and a pattern is visible. Cut the Trevisano off the stem and add to the salsify briefly at the end. Top with a little lemon zest, freshly ground black pepper and finely chopped tarragon.

Leave the monkfish on the bone and remove the outer skin and the fine silver skin. Salt the monkfish tail and marinate with finely chopped thyme, parsley and olive oil.

Now heat the Monolith to 350° C, place the fish on the hot grid and fry it on both sides. Then close the lid and cook until the core temperature on the bone reaches 48° C. As soon as the fish is ready, baste it with the sauce, remove it from the grill and place it on the plate with the salsify and pears. Garnish with a little sauce.


Enjoy your meal!