Monkfish

• 800 g cleaned monkfish (4 medallions, 200 g each)
• 0.5 l Italian olive oil
• 10 g thyme
• 10 g rosemary
• 2 small cloves of garlic
• 80 g shallots
• 1 l vegetable stock
• 30 ml Italian olive oil
• 200 g Arborio rice
• 200 ml dry white wine
• Salt, pepper
• 50 g grated Parmesan
• 20 g cold butter
• 140 g cooked red beetroot
• 8 small heads of chicory
• 60 g sugar
• Noilly Prat for deglazing

Monkfish
Portion the monkfish. Then pour the olive oil into a pan, crush and add a clove of garlic, separate the rosemary and thyme from their stems and add. Marinate the monkfish in oil that has been preheated to 50°C for approx. 12-14 minutes, at which point the medallions will still be slightly translucent on the inside.

Risotto
Cut the beetroot into small cubes (approx. 2 mm) and set aside. Finely dice the shallots and also set aside. Soften the rice in a pan with olive oil without browning, add the shallots and a clove of garlic, deglaze with white wine and top up with vegetable stock until the rice is covered. Simmer over a low heat, gradually adding vegetable stock as it boils away. Season with salt and pepper, stir in the grated Parmesan and the cold butter. Fold in the red beetroot just before serving so that the colour is retained and it doesn’t turn grey.

Chicory
Wash the small chicory heads and cut in half lengthways. Slowly caramelise the sugar in the pan, add the chicory heads, season with a little salt (approx. 5 g). Deglaze with a dash of Noilly Prat; this produces a caramel cream in which the chicory then briefly simmers.