Monkfish medallions on fried mango

Ingredients for 4 servings:

• 800 g monkfish
• 2 mangoes, ripe
• 1 lime(s)
• 1 pepper
• 400 ml fish stock
• 100 ml white wine
• 100 ml cream
• 80 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the fish stock and white wine and reduce by one-third. Peel the mango with a vegetable peeler and carefully cut each fruit into four slices, approximately 7 mm thick. This works best with a flexible knife, as you can then cut along the core. Peel the lime zest with a zester and juice the lime. Wash the fish, pat dry, split along the central bone, and cut each half into 3-4 cm thick medallions. Halve the pepper lengthwise, wash, remove the seeds, and cut the pepper into thin strips. Sauté in a pan with a little butter and deglaze with the lime juice. Add the fish stock and white wine reduction, bring to a boil briefly, and then add the cream. Reduce the heat, add the lime zest to the sauce, and let it simmer gently. Heat the butter in a pan until very hot and add the mango slices. Fry for about five minutes on each side, then keep warm. Heat the butter again in a pan and add the fish medallions. Fry for about 4-5 minutes on each side, seasoning with salt after turning. Add a little salt to the sauce and deglaze the monkfish with it. Reduce the heat. Let the medallions simmer for another 1-2 minutes, turning them several times. Place two mango slices on each warmed plate, place the fish on top, and drizzle with the remaining sauce.