Summary

Ingredients

• 500 g monkfish fillet (s)
• 1 tablespoon olive oil
• 1 sprig rosemary
• 1 sprig thyme
• 2 clove (s) garlic, pressed down
• salt
• 150 g pumpkin meat (Hokkaido), diced
• 150 g rice, (risotto rice)
• 3 shallot (s), finely diced
• 100 ml sparkling wine, good ones
• 250 ml poultry stock, approx.
• 60 g butter
• 15 g butter, diced, cold
• 2 teaspoons thyme leaves
• 30 g parmesan, rated
• salt and pepper
• Balsamic foam:
• 30 g butter
• 1 shallot (s), finely diced
• 200 ml port wine, white
• 200 ml cream, liquid
• 100 ml cream, whipped
• Balsamic vinegar, white
• Sugar, possibly
• salt and pepper

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Instructions

1. Peel and core the pumpkin and cut the meat into fine cubes. Hokkaido can usually be cooked and eaten with the shell on, but shouldn`t be done with this dish. Sweat the cubes of 1 shallot and the pumpkin cubes in 30 g of melted butter until colorless.
2. For the risotto, melt 30 g butter and lightly sweat the cubes of 2 shallots in it. Add rice and stir briefly. Deglaze with the sparkling wine and keep stirring until the rice has absorbed most of the liquid. Gradually add the poultry stock and slowly cook the risotto over low heat, stirring constantly. The rice should still retain a bit of bite. Season to taste with pepper and salt, then fold in the pre-cooked pumpkin cubes, the cold butter pieces, the parmesan and the thyme leaves.
3. In the meantime, for the balsamic foam, sweat the shallot cubes in the butter until translucent, deglaze with the white port wine, reduce slightly, then add the liquid cream and reduce everything by about a third. Season to taste with the white balsamic vinegar, pepper, salt and possibly a little sugar.
4. Cut the monkfish fillets into portions. Heat the olive oil in a pan and flavor it with the sprigs of rosemary, thyme and the pressed garlic cloves. This happens over medium heat, as does the frying of the monkfish fillets. Watch the sides as the glassy meat slowly turns white. When it is about halfway done, turn it over and cook until just under the oven. A slightly glassy core is ideal. Salt the fillets a little.
5. But even those who prefer to eat their fish well cooked should make sure that the fish is cooked at a low temperature for no more than another 3-5 minutes, otherwise it can become dry and tough.
6. To serve, mix up the sauce with the whipped cream. Put the risotto in a deep plate, place the monkfish fillets on top and carefully spread the balsamic foam over it and all around.