Summary

Ingredients

• 8 piece (s) fish, monkfish medallions á 0 g
• some flour for dusting, salt, pepper from the mill
• 40 g clarified butter
• 2 large carrots, (or more)
• 20 g butter
• 1 pinch (s) sugar
• 4 cl mineral water
• 1 shallot (s)
• 20 g butter
• 6 cl wine, dry Riesling
• 100 ml fish stock, (in my recipes)
• 5 cl double cream
• Cayenne pepper
• 60 g whipped cream

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Instructions

1. Lightly plate the medallions, season and turn in flour. Knock off the flour well again
2. Heat the clarified butter in a pan, place the monkfish medallions in it and fry until golden brown on both sides for 4 minutes.
3. Wash and peel the carrots and cut lengthways into 2 mm thin slices on the slicer. Then cut these slices lengthways into 2 mm thin strips.
4. Melt the butter in the saucepan, add the sugar and let it caramelize slightly. Add the carrot strips, season with salt and pour over the mineral water. Steam the carrot spaghetti for 2 minutes, cover and still bite. Season again to taste.
5. Riesling foam: Peel the shallot and cut into small cubes.
6. Melt the butter in a saucepan, toss the shallots in it and pour in the white wine. Let it boil down halfway. Fill up with the fish stock and reduce again by half, add the double crème and simmer to 5 cl.
7. Pour off the sauce through a fine sieve, add the spices to taste and whip vigorously with a hand mixer. Return to the stove and bring to the boil once. Finally fold in the whipped cream.
8. Serving: Arrange a nest of the carrot spaghetti on warmed plates and pour the Riesling foam over them.
9. Side dish rice or potatoes