Summary

Ingredients

• 4 monkfish fillet (s), 170 - 200 g each
• 3 tablespoon olive oil
• 80 g butter, soft
• 0.5 slice ½ / n toast bread
• 100 g crab meat (river)
• 2 tablespoon port wine, white
• 1 pinch (s) chilli flakes
• 6 tarragon leaves
• Sea salt, coarse
• Pepper White
• 2 tuber / s fennel, approx. 850 - 900 g
• 300 g cherry tomato (s)
• 5 tablespoon olive oil
• 1 pinch (s) anise, seeds, alternatively ground anise

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Instructions

1. Preheat the oven to 80 ° C. Only top and bottom heat, hot air dries out the fish.
2. Mix the soft butter with the mixer for 5 minutes until it is white and frothy. Debark the toast and grind finely with the hand blender. Chop the crayfish meat. Cut the tarragon leaves very finely and mix everything together. Season with port wine, chilli flakes, coarse sea salt and pepper and set aside.
3. Season the fish all over with sea salt and pepper.
4. Heat the fat in a pan and fry the fish in it for 1 minute on the first side, then turn and fry again for 30 seconds on the second side.
5. Immediately remove from the pan and place in a lightly greased, ovenproof dish, cover with cling film and place in the oven on the middle rack for 18 minutes.
6. Wash and clean the fennel and cut half of it into fine strips. Cut the other half into 1 cm thick slices.
7. Place the fennel greens in cold water.
8. Peel the tomatoes (briefly in hot water, then in ice water, then the skin will come off by itself). Now quarter and core.
9. Heat 4 tablespoons of olive oil in a pan. Fry the fennel slices vigorously on both sides for approx. 2 minutes, remove from the pan and place on a plate. Now fry the fennel cut into strips in the pan, lightly salt and add the aniseed. Now place the fried fennel slices on top and put a lid on the pan. Reduce the heat and simmer on a low heat for about 12 minutes.
10. After the fish has been in the oven for 18 minutes, remove the foil, distribute the crayfish mixture evenly over the fillets, switch on the grill function and grill everything for about 4 - 5 minutes.
11. In the meantime, arrange the preheated plates. First distribute the fennel slices on the plates.
12. Now put full heat on the pan again. Cut the fennel greens into small pieces and add to the pan with the tomato fillets. Swirl briefly, season again lightly with salt and pepper.
13. Also distribute on the plates as a bed for the fish. Place the gratinated fish fillets on top and serve immediately.
14. It goes well with small boiled potatoes, briefly fried in olive oil or, for example, polenta.