Open Lasagna of Monkfish, Chard and Radish with Black Truffle and Sage Foam

Pasta dough:

1. Mix the ingredients of the pasta dough together and knead until a homogeneous dough is formed. Then let the dough rest in the refrigerator in cling film for at least an hour.

Fish sauce:

1. Boil the carcasses in about 1l of water and reduce to about 0.5l. Add 0.1l of white port wine and reduce again. Add the cream and saffron powder. Let it reduce further until the desired consistency is achieved.

Sage foam:

1. Boil fresh sage with 1 teaspoon salt in 500ml water and simmer for 15 minutes. Add 2 teaspoons of carrageenan. Let it cool down and froth up again and again with a milk frother. Remove the foam and set aside in a soup plate. The foam lasts about 1 hour and can be looked up again and again.
2. Cut the monkfish into 5 equal parts. Then, depending on the thickness, 1-2x lengthways horizontally, so that thin 8mm-10mm thick fillet slices are created. Place the fillet slices on a baking sheet, drizzle with lemon salt, coarse pepper and a little olive oil. Cover the fish with cling film and place in the oven at 80 degrees top / bottom heat for 20 minutes.
3. Cut the aluminum foil lengthways in half, approx. 60cm long. “Tear” holes in the aluminum foil with a blunt knife. Divide the pasta dough into 6 parts. Take 1 part, knead again well and roll out to a thickness of approx. 4-5mm. Now put the pasta dough in the pasta machine and gradually roll it from level 1 to level
4. Cut out 25 pasta plates with a 12 cm diameter cutter. Place one plate at a time on top of the aluminum foil and fold the foil over it. Then alternately stack the pasta plate and aluminum foil like an accordion. Stack 5 sheets of pasta per package. The aluminum foil between the plates prevents them from sticking together during and after cooking. Caution! The cooking time is extended to about 4-5 minutes. The aluminum foil also keeps the pasta hot longer when serving. Cook in a large bowl with enough hot water. Then drain in the sieve, but leave the plates in the aluminum foil.
5. Wash the chard and cut off the stalk so that hardly any white remains. Slice or slice radish thinly – also works with the truffle slicer. Peel the garlic and press lightly.
6. Heat the olive oil in the pan on a medium heat. Add the garlic and Swiss chard. Swing the chard repeatedly so that it cooks evenly and does not turn brown. Deglaze with 10cl white port wine and swirl again and again.
7. Keep all the ingredients to hand for serving, place 5 plates next to each other.

Serving:

1. All plates are arranged in parallel: First place a pasta plate in the middle of the plate. Top it with 1-2 leaves of Swiss chard, 3 slices of radish. Another pasta plate. 1 piece of monkfish. Pasta plate. Swiss chard and radish. Pasta plate. Monkfish. Pasta plate. Swiss chard and radish. Arrange the sauce around the lasagna, add the sage foam on top. Slice the truffle fresh on the table.