Monkfish with King Prawns on Romaine Lettuce Coated in Bacon and Cocktail Tomatoes

For the monkfish fillet and the prawns:

1. Rinse the anglerfish fillets briefly under water and then cut into slices (approx. 5 cm). Then sour and salt with lime juice and lightly flour. Heat the pan with clarified butter and rosemary and fry the fillet. The monkfish meat is a little firmer than normal fish fillet. So it takes a little longer to fry it. In between, while the fillet is frying, add the whole prawns and fry them with the skin on. The red color gives a wonderful decoration.

For the romaine lettuce:

1. Take the hearts of the romaine lettuce. Halve this and pull it through a marinade of sugar, salt, pepper and raspberry vinegar. Take the finely sliced ​​bacon and carefully remove two layers from the other slices. Fry this in a pan without fat, so that it is not too crispy and can still be shaped. Wrap this around the marinated lettuce heart and fix it with a toothpick, otherwise the bacon would come off the lettuce heart when frying.
2. Briefly toast a few flaked almonds and set aside. Also halve cocktail tomatoes (if you leave them whole, they may burst when bitten or jump off the plate). Briefly sweat the cocktail tomatoes in oil, add a little salt and sugar and deglaze with raspberry vinegar. Heat the oil in the pan and briefly fry the prepared romaine lettuce. Not so much that the leaves will still stay green and crisp. Arrange on a deep plate. Pour in the romaine lettuce, top with the toasted almond flakes and cocktail tomatoes. Arrange the monkfish and king prawns on top and serve.