Escabeche

Fillet the monkfish tail, parry it clean and dry it.

Mix the flour with a little bit of salt and pepper, turn the fillets in it to the other side and tap off the excess flour.

Heat the olive oil in a frying pan, put the fillets in and roast them over medium heat for 2 1/2 min on each side. Remove and let the fish cool.

Soak the saffron threads in the hot water. Remove the skin from the onions and cut them into narrow rings.

Peel and chop the garlic. Cut the peppers in half, remove the seeds and septum and cut the flesh diagonally into thin strips. Remove the stem from the peppers and cut diagonally into rings, removing the seeds. Finely grind the cumin seeds in a mortar.

Heat the olive oil in a frying pan and sauté the onions and garlic until light. Briefly sweat the bell pepper strips and bell pepper rings. Stir in the cumin, saffron along with the water, vinegar and orange zest.

Pour in the orange juice and cook gently for 1 to 2 minutes. Season with pepper and salt and let the marinade cool a little.

Cut the fried monkfish fillets diagonally 1 cm thick slices. Pour 1/3 of the marinade into an appropriately sized dish, place the monkfish slices and pour the remaining marinade over them.

Season with salt and pepper to taste. Sprinkle with coriander. Cover and refrigerate for one night.

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