Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 monkfish medallions approx. 180 g each
- 80 g bacon, smoked, mixed
- 400 g sauerkraut (Rieslin)
- 200 ml wine (Riesling), dry
- 100 ml beef broth
- 2 shallot (s), finely diced
- 200 g cream
- butter
- olive oil
- 1 bunch parsley, smooth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Squeeze out the sauerkraut and sauté in 1 tablespoon butter in a saucepan. Pour 100 ml Riesling and simmer for about 10 minutes with the pot open.
- Reduce the shallot cubes by half with 100 ml Riesling. Stir in 100 ml beef broth and 200 g cream and reduce creamy over low heat.
- Cut the smoked bacon into small blocks (approx. 3 x 3 x 10 mm). Lard the monkfish medallions with the bacon blocks so that about 3 mm of the bacon protrudes from the medallions. Fry the medallions in 2 tablespoons of oil and 1 tablespoon of butter on the pecking side for about 1 minute over maximum heat and another 3 minutes over medium heat. Turn the fillets over, the bacon has turned brown, and let the fish cook with the plate switched off.
- Place sauerkraut on the plates, place monkfish medallions on top and pour the sauce over them. I like boiled potatoes or mashed potatoes best with this.
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