Monkfish Ragout

Have fun preparing this mushroom dish!

Soak dried mushrooms in warm water for 30 minutes.

Finely dice shallots and garlic. Clean fennel, cut into thin slices, keep green. Cut monkfish into 4 cm pieces, sprinkle with juice of one lemon. Clean mushrooms, cut into quarters or halves depending on size. Cut dried tomatoes into thin strips.

2. drain monkfish on kitchen roll, season with salt, season with pepper. Heat 3 tbsp oil in a frying pan. Sear monkfish, fresh mushrooms and fennel on all sides, remove from frying pan, set aside. Peel and grate the potato. Sauté shallots and garlic in remaining oil until soft. Extinguish with anise schnapps. Add stock, dried mushrooms with 50 ml soaking water, whipping cream and potatoes.

Cook over medium heat for about 15 minutes until reduced by half. Return fennel, monkfish, mushrooms and dried tomatoes to the pan and simmer for 5 minutes. Serve sprinkled with fennel greens.

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