Monkfish in pepper sauce

Ingredients for 2 servings:

• 6 monkfish medallions
• 1 tsp black pepper
• 200 ml red wine (Brunello)
• 100 ml whipped cream
• 600 ml lobster stock
• Flour
• Salt
• 1 cup(s) risotto rice
• n. B. Saffron, approx. 2 threads
• some tarragon
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fried monkfish medallions in a pepper and lobster sauce

Season the medallions (approx. 5-8 cm in diameter) with salt and pepper, then coat lightly in flour. Set aside. Heat the lobster stock and pour in the red wine. Then reduce by approx. 1/3. Add the cream and pepper and continue to simmer on low to medium heat. Meanwhile, heat a frying pan (ideally iron) with a little olive oil. Sear the medallions on both sides for approx. 3-4 minutes. In the meantime, it is advisable to warm plates in the oven – the medallions are small and otherwise cool down relatively quickly. After searing, remove the monkfish from the heat and add to the sauce – turn it over several times, also remove from the heat and let it simmer with the lid closed for approx. 1-2 minutes. For the rice, simply fry the unswollen risotto rice briefly in approx. 2-3 tablespoons of olive oil, then add the salted water and saffron as usual. Cook. Just before serving, add a few finely chopped tarragon leaves to the rice. To serve, simply form the rice into balls (ice cream tongs work well here) and place them on a previously prepared sauce. Arrange the monkfish on top. Garnish with 1-2 tarragon leaves. Serve with the red wine. That’s why we recommend Brunello. This fine Italian wine goes perfectly with this hearty meal, even if it’s otherwise far too good to cook.