Preheat the oven to 180 ° C top and bottom heat. Wrap the monkfish lightly with pepper in slices of bacon and place in a baking dish. Drizzle with the olive oil and add the peeled garlic cloves. Then turn the heat of the oven down to approx. 120 ° C and put the monkfish in the oven and let it simmer for 15-20 minutes. Before serving, cut the monkfish into slices and season with a little salt and cayenne pepper.

Wash the eggplant and cut lengthways into approx. 4 mm thick slices. Heat the olive oil in a pan and fry the aubergine slices on both sides for about 3 minutes until they are soft but not crispy. Salt, pepper and drain on a plate lined with kitchen paper.

For the filling, peel and finely chop the onions. Heat the olive oil in a small pan and fry the onions over medium heat for about 4 minutes. In the meantime, cook the peas in a small saucepan in salted boiling water for a few minutes and drain.

Wash the lemon balm leaves and pat dry, put some of them aside for decoration. Coarsely puree the peas with onions, cashew butter and lemon balm in a blender and season with salt and pepper. Brush the aubergine slices with the pea filling and roll them up.

For the mushroom cream, carefully clean and finely chop the chanterelles. Peel the garlic and also finely chop it. Heat the olive oil in a small pan or saucepan and fry the garlic in it for 1 minute. Add the chanterelles and fry for another 3 minutes. Deglaze with the soy cream and puree with the hand blender. Season with salt and pepper.

Spread the mushroom cream on plates, place eggplant rolls and monkfish wrapped in bacon on top and garnish with the retained lemon balm.