Monkfish cheeks with samphire, pasta risotto and artichoke tartare

Ingredients for 2 servings:

• 2 monkfish cheeks, depending on size
• 2 tbsp Flour (Viennese Griesler)
• some salt
• some pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cup(s) Kritharaki (rice shaped noodles)
• 1 small onion(s), finely chopped
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• Chicken stock, as needed
• 1 tbsp butter
• some salt
• 1 handful of samphire
• 1 small eggplant(s)
• 2 cloves garlic
• 1 artichoke(s), pickled
• ½ onion(s)
• Chili, red as needed
• some balsamic vinegar
• some walnut oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the monkfish cheeks, season with salt and pepper, and flour. Brown them in oil, add butter, and cook until cooked through, basting continuously with the oil/butter mixture. Sauté the diced onion and pasta in oil and deglaze with vinegar, gradually adding the stock. When the pasta is al dente, add the samphire and butter, and season with salt. Cut a few thin slices from the eggplant and season with salt. Brown the remaining eggplant and the crushed garlic cloves in oil and sauté in an oven at 180°C until softened, then let cool. Blanch some finely diced onion, finely chop the chili, finely dice the drained artichoke, and season with balsamic vinegar and walnut oil, salt, and pepper. Dry the salted eggplant slices and deep-fry in vegetable oil, then drain on kitchen paper. Spoon some tartar onto an eggplant chip and cover with a second chip. Transfer the risotto to a plate, arrange the fish on top, and add eggplant tartar chips as desired.