Stuffed Monkfish with Morel Ragout

First, remove the skin and fat from the monkfish fillet. Cut them into 8-10 cm long pieces. Score the fillets with a thin kitchen knife in the middle 2 cm wide, then put them to cool.

Then remove the peel from the white and green asparagus spears. Blanch the green asparagus and cool in iced water. Then remove the asparagus spears from the water and drain them on a dish rack. Do not soften the white asparagus too much and place it on the dish.

The monkfish is now filled with one green and one white asparagus. Cut the remaining asparagus spears into 4-5 cm long pieces. For the ragout, boil 750 ml asparagus stock to about 200 ml and thicken with the flour-butter mixture. Then add the whipped cream and cook briefly. Season with a little salt, pepper and sherry. Soak the morels in cold water about 2 hours beforehand, then rinse well and drain.

Rinse the potatoes, remove the skin, cut them in half lengthwise and cut them with a kitchen knife. Then boil them in salted water until soft.

Season the stuffed monkfish with salt, season with pepper and sear in olive oil over medium heat. After about 5-7 minutes, remove the pan from the flame and let the monkfish stand for 2 minutes.

Then put a little bit of butter in a saucepan and add the morels.

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