Monkfish in Riesling Steam

(*) possibly carve balls from half of the carrots.

Season fish with a little juice of a lemon, salt and pepper. Sauté shallots with carrots in heated butter for 3-5 minutes until soft. Brush a plate with butter, place carrots and shallots on top, season lightly. Top with fish.

Pour wine and water into a generous sized saucepan. Place prepared plate on two cups or possibly a strainer in the saucepan. Place lid on top, allow liquid to bubble up. As soon as a steam plume is visible on the side, turn down temperature. Steam for 5-6 minutes.

Finely mash oil, remaining juice of one lemon, a tiny bit of lemon zest and culinary herbs. Spread evenly over fish before serving.

Serve with: baguette

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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