Grilled, glazed monkfish

  • Ingredients

    Ingredients for the monkfish:

    400 g monkfish tail
    50 g olive oil
    1 tsp chopped thyme
    1 tsp chopped parsley

    Ingredients for the salsify:

    300 g black salsify
    300 g milk
    100 g butter

    Ingredients for the pears:

    1 ripe Williams pear
    1 lemon

    Ingredients for the Trevisano:

    1 Hd. Trevisano Tardivo

    Ingredients for the Madeira sauce:

    1 kg fish carcass
    500 ml veal stock
    2 shallots, peeled
    1 clove of garlic
    2 fresh tomatoes
    1 stalk of celery
    1/2 fennel bulb
    250 ml Madeira
    100 ml white wine
    3 sprigs thyme
    1 bay leaf
    100 g butter
    olive oil

  • Preparation

    First, roast the fish carcasses on the plancha until dark. Next, fry the finely chopped shallot, celery, fennel and garlic in oil in a separate pan. When golden, add the tomatoes and fry. Then deglaze with white wine and Madeira and reduce considerably. Add the roasted fish carcasses and pour in the veal stock. Add the spices, reduce slightly and pass through a sieve. Then bring the stock to the boil and stir in the cold butter. Season to taste with a little sea salt.

    Clean the salsify well with a coarse brush under running water. Then peel them and soak them in milk water before cutting them into long bars. Salt them and fry them on the plancha plate with oil and butter over a low heat with the lid closed until soft.

    Cut the pears into wedges, season lightly with salt and grill briefly on the grid until crispy and a pattern is visible. Cut the Trevisano off the stem and add to the salsify briefly at the end. Top with a little lemon zest, freshly ground black pepper and finely chopped tarragon.

    Leave the monkfish on the bone and remove the outer skin and the fine silver skin. Salt the monkfish tail and marinate with finely chopped thyme, parsley and olive oil.

    Now heat the Monolith to 350° C, place the fish on the hot grid and fry it on both sides. Then close the lid and cook until the core temperature on the bone reaches 48° C. As soon as the fish is ready, baste it with the sauce, remove it from the grill and place it on the plate with the salsify and pears. Garnish with a little sauce.

    Enjoy your meal!

A recipe from: Franz-Josef Unterlechner

Franz-Josef Unterlechner, 36, passionate professional, also at the grill, is at home and rooted in top gastronomy.
At home inRestaurant AtlantikMunich, an institution, he harmonizes fish, crustaceans and fire in a very special way. First-class products, zeitgeist, pure enjoyment, a lot of joy and passion in his profession characterize him and his kitchen.
Close your eyes, taste, feel, smell and enjoy. Textures, aromas, flavors, everything from a single source, like the monolith.