Monkfish on Cinnamon Stick with Red Wine Glace and Jerusalem Artichoke

It is best to order monkfish without bones and cartilage, as you cannot make fish stock from them. Carefully remove all skins, veins and dark spots from the fillets. This requires a lot of care, otherwise the skins would squeeze out the meat like a sponge. Cut medallions of about 40 g to 50 g from the cleaned fillets. Skewer 3 medallions of equal size each on a cinnamon stick.

For the sauce, sauté the peeled and diced shallots in butter until translucent. Now gradually add the red wine, port and clear soup and add the thyme. Keep reducing and topping up the sauce in between, this process takes at least 15 min. At the end there should be about 100 ml of sauce left. This is refined with a little bit of creme de cassis, seasoned and lightly thickened with cornstarch.

Just before frying, lightly season the skewers with the medallions with salt and pepper and turn them in flour to the other side. Heat a large frying pan with a tiny bit of olive oil and sear. When the fish has taken a little bit of color, put it on a tray. Melt the butter in the used frying pan. Season the fish with the Five Spice seasoning, add thyme and pour the butter over it. Preheat the stove to 200 °C.

Rinse the Jerusalem artichokes with a brush and remove the peel from all but 4 of them. Chop the peeled Jerusalem artichokes and the peeled shallots.

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