Monkfish Wrapped in Bacon on Bed of Savoy Cabbage with Young Potatoes

Wash pearling and remove all dark leaves, use only the heart. Cut off all stems. Put the savoy cabbage in a saucepan with cold water and bring to the boil. Then rinse in a container with ice water. Heat the butter in a pan and fry the savoy cabbage in the pan.

Cut the fillet into 3-4 cm thick slices, season with pepper and wrap with the bacon. Sear them in a pan with olive oil on all sides and then let them steep in the oven at 180 ° C for about 5 minutes.

Wash and brush the potatoes, bake in the oven at 180 ° C with rosemary sprigs, coarse sea salt and olive oil for about 20 minutes.

Finely chop the shallots and sauté in a saucepan with butter until translucent. Deglaze with the wine and vermouth and bring to the boil. Now add the stock and reduce the entire liquid to 1/3 over medium heat. Add the cream and cook until the sauce is thick. Pass the sauce through a fine sieve and beat with butter. Season to taste with salt and white pepper.

Make small beds with the savoy cabbage on hot plates. Place 2 to 3 pieces of fillet on top, drizzle with the sauce and spread the potatoes around the bed of savoy cabbage.