Monkfish Medallions Wrapped in Bacon on Vanilla Garlic Risotto

Preheat the oven to 120 °C.

Cut the prepared monkfish fillets into medallions weighing about 50 grams and carefully wrap them with the bacon slices, tying them with a spaghetti.

Heat four tablespoons of olive oil in a frying pan and roast the medallions together with thyme, rosemary and three cloves of garlic for one to two minutes on each side. Squeeze the lemon, season the medallions with salt, pepper and a little juice of one lemon, place them on a tray lined with aluminum foil and put them in the oven for about five to ten minutes.

Heat the poultry stock, cut open the vanilla bean, shape into the poultry stock and pull.

Peel the shallots and three cloves of garlic, finely dice and sauté in a saucepan with three tablespoons of hot olive oil. Add the long-grain rice, sauté – it should become slightly translucent – and extinguish with white wine. Pour 1/4 of the poultry vanilla stock and simmer gently over medium heat. Stir the long-grain rice frequently. Repeat this process until all the stock is used up.

Grate the Parmesan cheese. Whip the cream.

After about 20 minutes, when the long grain rice is cooked, fold in the Parmesan, butter and whipped cream. Season the risotto with salt and freshly ground pepper.

Arrange the vanilla-garlic risotto in the center of the plate and place two monkfish medallions on each. Serve garnished with chervil.

Our tip: Use bacon with a fine, ra

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