Ritschert with Monkfish and Shrimp

Sauté onion in olive oil, add garlic and peppers cut into diamonds. Extinguish with white wine and briefly stew until soft. Add rolled barley and the soft cooked beans. Add bay leaf seasoning and salt, thyme, pepper and cayenne pepper. Finally, add the peeled tomatoes cut into cubes and cook for a few minutes. Fillet monkfish, cut away all skin, cut meat into medallions. Remove the shells from the shrimps. Sauté monkfish and shrimp in a little olive oil. Season lightly with salt and sprinkle with a little lemon.

For the sauce, roughly chop the two peppers and sauté them in butter together with the onions. Fill up with fish stock and briefly simmer lightly. Add cream and crème fraîche, whisk and pass through a sieve. Season with salt, pepper and cayenne pepper.

Before serving, whisk until frothy.

For the garnish, toast the bacon slices in the oven at 150 degrees, weighted down between parchment paper, until crisp. Deep fry the basil leaves in hot oil until crisp.

Arrange Ritschert in the center of large plates, place monkfish and shrimp on top. Top with the foamed paprika sauce and nicely place the bacon and basil chips.

spicy white wine image:

Our tip: Use a deliciously spicy bacon for a delicious touch!

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