Soak the cannellini and Mexican beans in cold water for a day, cook each in salted water with a little olive oil until al dente. Clean the other beans and blanch them in salted water.
Skin the olive tomatoes, cut them into quarters, remove the seeds, dry them in the oven at 60 degrees for three hours.
Peel and finely dice the shallots and garlic.
Dry the pancetta also in the stove.
Peel the potatoes, soften in salted water, drain and press through the potato ricer. Bring the poultry stock, milk and butter to the boil and season with salt, pepper and freshly grated muscatel. Strain the liquid through a fine sieve and mix with the potatoes, then season.
Portion the monkfish fillet into four pieces, lard with garlic and rosemary. Salt and fry in olive oil. Cook at 160 degrees for five minutes.
Sauté the shallots and garlic cubes in butter until soft, add all the beans, season with salt and freshly ground pepper to taste.
Finally, add the dried tomato quarters and the chopped savory. Bring the potato sauce to the boil.
Serve the bean cassoulet on warmed plates. Place the monkfish on top. Foam the potato sauce with whipped cream and drape around the bean cassoulet. Garnish with pancetta.
The right wine for the main course Ingo Swoboda’s wine recommendation: “Here, juice and power are called for. Try a Pinot Blanc (
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