Cut the monkfish fillet into medallions. Marinate the fish with salt, pepper, thyme, lemon juice and oil for 1 hour. Remove the peel of an untreated lemon without the white layer with a peeler in approx. 2 cm wide strips from the lemon, blanch for 3-4 minutes in boiling water so that they become softer and lose bitterness. Rinse with cold water and drain. Lay them on top of each other and cut into strips approx. 1 mm wide.

Melt the butter in a pan, sweat the cleaned and thinly sliced ​​spring onions in it. Add monkfish, fish stock and white wine. Simmer for 1-2 minutes until the fish is just no longer translucent. Take out the fish and keep it covered and warm.

Reduce the sauce by 1/3 to 1/2, add the cream and toss in 1-2 tbsp cold butter with the pan using circular movements. Stir in lemon zest, lemon juice, ginger and parsley and season to taste.

Arrange the medallions on preheated plates and scoop the sauce over them.

As an intermediate course, reduce the quantities by 1/3. Serve as a main course with e.g. green ribbon noodles.