Confit Anglerfish on Green Bed

Monkfish:

1. Heat the oil to about 70 degrees and let the garlic, lemon zest and herbs steep for about 2 hours so that the oil can absorb the taste of the ingredients. Then temper the oil to about 60 degrees.
2. Fillet the monkfish and cut into 300 gram pieces. The fish is confected at a maximum of 60 degrees for 15 minutes. After removing the fish, dab off the fish and put it in a hot iron pan if necessary.

Parma ham chips:

1. Place the Parma ham slices side by side on a baking sheet. Preheat the oven to 180 ° C. Put the Parma ham slices in the oven for about 8-10 minutes.

Mashed peas:

1. Cook peas in vegetable stock. Coarsely mash or mix the peas. Season the mash with the spices.

Green asparagus:

1. Cut off the asparagus ends. Cook the asparagus in the pan over medium heat until al dente.

Ricotta dumplings:

1. Put the ricotta, egg yolk, flour, Parmesan, herbs, nutmeg, salt and pepper in a bowl, knead and let rest for 4 hours.
2. Moisten your hands, take 2 to 3 tablespoons of the mixture and shape into a dumpling. Put in boiling water. When the dumplings float on top after about two minutes, take them out and let them dry on a towel. Before serving, sprinkle with Parmesan and grill at 180 degrees in the oven for 8 to 10 minutes.

Velouté:

1. Melt the butter in a saucepan and sweat the flour in it. Stir vigorously so that there are no lumps. Gradually stir in the stock. Simmer for a good 20 minutes, stirring occasionally, until the sauce is nice and creamy. Finally, season to taste with salt, pepper and lemon juice.
2. Tips: To avoid lumps, add cold stock to the hot roux. Let the sauce simmer for at least 30 minutes, the starch content changes and the taste of the sauce becomes rounder. Round off the Velouté with a few squirts of lemon, grated nutmeg or white wine, if you like.

Scallops:

1. Pat the mussels dry and gently cook in a hot pan at medium temperature. The mussels must still be glassy in the middle.

Beluga lentils:

1. Cook the lentils until they are firm to the bite. Season the lentils with the vinegar so that they get a certain acidity.

Crispy capers:

1. Drain the capers and fry them in hot olive oil until crispy. Drain on a kitchen towel.