Monkfish with Saffron Sauce and Radish Vegetables

Remove the skin from the monkfish and cut into finger-thick slices. Season them with pepper and salt and fry them in butter for 2 minutes on each side. Then remove the fish pieces from the frying pan and keep warm.

Sauté the shallots, add the garlic and extinguish with the fish stock and the vermouth. Fold in the saffron threads and reduce the liquid by half.

Add the whipped cream and the fish juice from the warm monkfish pieces and reduce again. Bind with flour and season with salt and freshly ground pepper. Simmer gently for about 15 minutes.

4. briefly heat the fish slices in the sauce again. Serve with the radish vegetables.

Radish vegetables: Cut off the leaves from the radishes. Remove unsightly leaves and finely chop the rest. Clean the radishes and sauté them briefly in a saucepan with butter. Add the clear soup, fold in the garlic, season with pepper and steam covered for about 10 minutes until soft. Add the chopped leaves, bring to the boil and season with salt and pepper.

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