Monkfish with Bacon

Fish: Cut away dark spots and skins. Mix all ingredients up to and including rosemary needles, coat tranches all around with it. Wrap each with 2 slices of bacon, tie with kitchen string.

Fry: Sauté fish in hot clarified butter for 2-3 minutes on each side, add rosemary sprigs. Take everything out, remove rosemary, keep fish warm with closed lid.

Rosemary butter: Warm butter in the same frying pan, steam rosemary needles briefly. Stew fish in it for 2-3 min. at low temperature with closed lid.

Serve: Arrange monkfish tranches with seasonal vegetables on warm plates, garnish, add rosemary butter to table.

Tip: Instead of monkfish- use frozen, thawed hake tranches.

Our tip: Use bacon with a fine, smoky note!

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