– Redfish fillet – weakly smoked 1 leek, hstange, only the white – thyme, thyme, bay spice) – Vernaccia ernaccia di San Gimignano,pepper, f. A.d.M. f. A.d.M.
Chop celery, carrot, shallot, leek and sauté in a sauté pan for 2-3 minutes with half the oil until soft. Dust with flour and pour wine. Add bouquet garni, coarsely ground pepper and sugar. Simmer gently for approx. 20 min. without lid. In the meantime, prepare small mushrooms (or quartered large ones). Fry small diced bacon in a little oil and brown the mushrooms in it and cook for about 10 minutes at low temperature. Season with pepper and salt. Strain the vegetable soup and cook it to sauce consistency if necessary. Keep in mind that the fish will still release a little water. Cut fish into large pieces and poach (pull) in the sauce. Monkfish approx. 8 min, redfish approx.
5 min. Add bacon cubes and mushrooms. Finally season with crème fraîche, salt, pepper and lemon. Serve on ribbon noodles (papadelle).
Our tip: Use a deliciously spicy bacon for a delicious touch!
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