- 6 pieces Monkfish (à 200 grams)
- 12 small Porcini mushrooms
- 6 Tomatoes
- 3 Shallots
- 6 Sweet potatoes
- 3 Garlic cloves
- juice of Lemons
- Thyme sprig
- ½ bunch Basil
- Thyme (each 2 tsp finely chopped)
- Basil (each 2 tsp finely chopped)
- Olive oil
- freshly ground Pepper
Blanch the tomatoes in a pot of boiling water for 10 seconds. Rinse, peel, quarter and remove the seeds.
Preheat the oven to 60°C (approximately 140°F). Rub a baking sheet with garlic and drizzle with olive oil. Place the tomato quarters on the baking sheet and season with salt and pepper. Scatter the thyme sprigs and the half bunch of basil around the tomatoes and drizzle everything again with olive oil. Bake until the tomatoes are dry, about 4 hours.
Peel the sweet potatoes and with a melon baller, cut out balls. Blanch the potatoes in a pot of boiling salted water for 3 minutes. Drain, rinse and drain.
Brush the porcini and clean with a dampened paper towel. Peel the shallots and quarter lengthwise.
Sprinkle the lemon juice over the monkfish and season with salt and pepper. Heat the olive oil in a large pan and saute the fish briefly, then add the porcini, shallots and potato balls to the pan along with 1-2 tablespoons butter and cook, tossing occasionally for 7 minutes frying. leave. Stir in the chopped thyme and basil.
To serve, place the monkfish on warmed plates, along with the porcini mushrooms, shallots and potatoes and drizzle the pan juices over. Remove the tomatoes from the oven and place alongside the mushrooms, shallots and potatoes.