Monkfish Fried on the Bone with Slices of Persimmon and Curry Sauce

Remove the skin from the apple, cut into quarters and remove the core. Cut the quarters into small leaves. Remove the skin from the banana and cut into slices. Remove the peel from the shallots and cut them into cubes. 2.

Heat the butter in a saucepan and sauté the shallots until translucent. Add the apple and banana pieces and sauté. Sprinkle curry powder over everything, dust flour over it and stir well. Pour the white wine and stir everything together until smooth. Add the fish stock and gently simmer the sauce for 15 to 20 minutes.

Cut the monkfish diagonally with a serrated knife into 2 to 3 cm thick slices, season with salt and pepper, dust with 2 tablespoons of flour and tap.

Heat the oil in a frying pan and brown the monkfish slices in it. Fry on each side for 3 to 4 min. at low temperature until golden brown. Now add ½ tbsp butter to the frying pan and re-fry the fish in it. Now keep warm with the lid closed.

5. remove the skin from the persimmons, cut them into slices and turn them to the other side in the remaining 2 tablespoons of flour. Rub the frying pan with kitchen roll and heat the remaining tablespoon of butter in it. Fry the persimmons in the butter.

Blend the curry sauce with a hand blender and pass it through a sieve. Season to taste with salt and freshly ground pepper and refine with the fresh cream.

7. D

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