July:Filets of monkfish with a Tomato-Olive-Caper-Topping
Enjoy summer dishes! Colourful berries, fresh veggies and salads accompany us throughout sunny July. With those ingredients you can compose light but delicious dishes. How about our "Filets of monkfish with a Tomato-Olive-Caper-Topping"?
For the monkfish:
4 filets of monkfish (each about 160 g)
80 g olive oil
40 g butter for frying
4 cloves garlic
4 sprigs thyme
freshly coarse ground black pepper
For the topping:
40 g Kalamta olives, pitted
40 g sun-dried tomatoes
20 g salted capers
120 g datterino tomatoes
4 g parsley, flat leaf
a bit lemon zest
freshly ground black pepper
120 ml olive oil
For the potatoes:
320 g new potatoes
3 sprigs rosemary
25 g butter
Step One :
Pat monkfish dry with kitchen paper and set aside. Measure olive oil and butter and set aside. Peel garlic and crash with a knife; set aside. Wash and shake dry thyme and set aside. Set aside salt and pepper.
Step Two :
For the topping cut olives in halves and set aside. Put dried tomatoes in a bowl and pour hot water over them. Allow to soak for 5 minutes. Take them out and cut into small strips; set aside. Measure capers and set aside. Blanch tomatoes, quarter them and remove the seeds. Rinse parsley, shake dry and mince the leaves coarsely; set them aside. Also set aside the lemon zest, salt, pepper and oil.
Step Three :
Wash potatoes and cut into quarters (skin on). Cover with water in a pot. Pick rosemary and mince coarsely with a knife. Add salt and rosemary sprigs to the cooking water. Measure and set aside the butter for frying.
Bring potatoes to the boil and cook for about 20 minutes. Drain and allow the steam to evaporate. Melt butter in a pan, heat up until it browns lightly. Toss in potatoes and fry them from each side until golden. Sprinkle with rosemary and season with salt and pepper. Keep warm (80 °C).
In the meantime heat the olive oil for the topping in a pan. Add olives and sauté briefly. Add tomato-strips and sauté again. Toss in capers and tomatoes. Add parsley and lemon zest, mix and season with salt and pepper. Keep warm.
Fry the monkfish by means of the menu item "Fish- Sautéing“, thin, choosing „medium“ and following the instructions. Shortly before frying season the fish with salt and pepper. After you have flipped the fish add garlic and thyme. With a spoon sprinkle the fish with the aromatic frying oil. Arrange fish on plates, sprinkle with caper-mix and olive oil and serve immediately with the potatoes.
If you like, you can serve the monkfish with a lemon-risotto.