Summary

Ingredients

• 600 g monkfish fillet (s), approx. 1 k ross
• 3 medium carrot (s)
• 200 g pea pods
• 2 shallot (s), diced
• 1 clove garlic, pressed through
• 0.5 tablespoon ½ tomato paste
• 1 dash vermouth (Noilly Prat)
• 1 port. saffron
• 0.5 liter ½ fish stock
• 0.5 liter ½ chicken broth, self-cooked
• 200 ml white wine
• 1 orange (s), squeezed
• 1 piece (s) orange (s) - peel
• 1 sprig rosemary, chopped
• 2 sprigs thyme, chopped
• salt and pepper
• 1 pinch (s) sugar
• 50 g butter, to assemble, ice cold
• 20 g clarified butter, for fryin

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Instructions

1. Reduce the fish stock, chicken stock and wine to 1/3 to 1/4. Julienne the carrots, briefly blanch the pea pods, cool and cut into oblique strips. Cut the monkfish into larger cubes.
2. Briefly fry the fish in clarified butter, remove from the pan and keep warm. Sauté the shallot cubes and the garlic in the remaining fat, stir in the tomato paste, thyme and rosemary, add the vegetables and deglaze with the reduced stock and the Noilly Prat. Add the orange juice, the zest and the saffron and season lightly with salt, pepper and sugar. Reduce the sauce a little more. Add the fish again, heat it up. Finally, assemble the sauce with the cold butter. Taste again.
3. Instead of the butter you can also use 150 g of cream, instead of the monkfish you can also use scampi.