Monkfish with Candied Orange Peel and White Wine Mousseline

Monkfish:

Carve the fish along the dorsal cartilage to prevent it from warping during frying. Season with salt and pepper and sear on all sides in olive oil. Add the rosemary sprigs and three crushed garlic cloves, sprinkle with candied orange peel.

Cut the fennel into slices about one centimeter thick and add to the fish in the frying pan, roast for about ten minutes. The fish must still appear slightly glazed on the inside. Shortly before the end of the cooking time, put the capers on the fish form and extinguish with a small shot of balsamic vinegar.

White wine mousseline:

For the sauce, whip the egg yolks and wine in a baking bowl until creamy. Continue whisking in a water bath until a thick consistency is reached. Remove from the water bath and pour in the clarified butter, whisking continuously. Season with cayenne and lemon and keep warm in the water bath, stir in the whipped cream just before serving.

Dressing:

Plate monkfish with capers, candied orange peel and fennel and offer sauce with it.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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