Monkfish with Garlic-Vanilla Crust, Basil Noodles and Lime Sauce

For the garlic vanilla crust, dice the toast and grind finely in a food processor. Whip the butter in a bowl until creamy. Press the fresh garlic into the butter with a garlic press and add the vanilla pulp. Fold in toast cubes, season with salt and pepper. Place the mixture in a freezer bag and roll out to a thickness of 5 mm. Place in the freezer for 1 hour.

Rinse the monkfish fillets and pat dry. Heat the olive oil in a pan and fry the fillets in it for 1-2 minutes on both sides. Add salt and pepper and thyme, rosemary and garlic. Line a baking tray with aluminum foil and place the fish fillets and herbs on it. Cook in the preheated oven at 130 °C for 10 minutes.

Cut the garlic-vanilla crust into rectangles, remove the foil and place the crust on the fried fish fillets. Grill under the grill coil for about 3-4 minutes.

For the basil pasta, heat oil in a pan and sauté the cherry tomatoes briefly. Add the sugar, caramelize slightly and deglaze with the vinegar. Cool down a bit.

Bring plenty of salted water to the boil and cook the tagliatelle in it until al dente. Drain and add to the cherry tomatoes.

Toss the pine nuts in butter and olive oil, add salt and pepper and the basil.

For the lime sauce, heat the butter and sauté the shallots in it. Add fish stock, white wine and lime juice and reduce by half. Schl

Preparation Tip:

If you fold 1 egg yolk into the mixture for the garlic-vanilla crust along with the toast, it will be smoother.

Related Recipes:

Venison Medallions with Speculoos Crust, Poppy Seed Cup Noodles and Cranberry SabayonPasta dishes are always a good idea! For the Schupfnudeln roast the poppy seeds in a dry frying pan. Make the... Saddle of Venison with Hazelnut CrustA delicious mushroom dish for any occasion! Make a smooth spaetzle dough with water, eggs, flour, oil and... Grilled Carp with Vegetable StripsUse tweezers to remove the remaining bones from the carp fillets. Rinse the cooled fillets and dry with... Spicy Fish PanFor the spicy fish pan, peel and finely chop onion and garlic. Wash tomatoes, cut crosswise and blanch briefly... Stuffed Potato Dumpling on Summer VegetablesPreparation (about 50 min): Rinse and clean the chanterelles after they have cooled. Rinse the spring onions... Chuletas Riojana – Rioja ChopsCut the peppers into quarters, remove the stems and seeds, remove the white membranes and rinse the peppers... Pasta E Ceci – Pasta with ChickpeasPasta dishes are always a good idea! The pasta with chickpeas is one of the Roman dishes that time has passed... Vegetable ChickenFor the vegetable chicken, brush the baking dish with oil. Preheat the oven to 200 °C. Peel the onion, wash... Iced Sheep Milk Yogurt with Wild Herbs Seed Oil PestoFor the fermented sheep’s milk yogurt with wild herb seed oil pesto, line small silicone molds or any... Nut Casserole with Walnut SauceFor the nut casserole with walnut sauce, beat five yolks with half of the powdered sugar and vanilla sugar...