Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.